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NorCal*Mom
Provencal Chicken
Stuffed Provençal corn chicken.
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Ingredients
Directions
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Let the chicken come to room temperature. Clean the lemon well and cut into four parts. Cut the garlic into slices.
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Tie the thyme with the rope together.
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Sprinkle the inside of the chicken with salt and pepper. Put some oil in it.
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Put the wedges of lemon, the herb bunch and the slices of garlic into the abdominal cavity. Insert the abdominal cavity with the cocktail sticks.
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Brush the chicken around with the olive oil and place in the oven dish. Sprinkle with salt and pepper.
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Slide the bowl with the chicken in the middle of the oven and switch on at 175 ºC. Bake the chicken in 1 ½ - 1 ¾ hours until golden brown and roast.
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Ris the leaves of the rest of the thyme branches and cut finely.
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Place the chicken on a flat dish.
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Pour the frying liquid into a saucepan. Add the chicken broth tablet, water and spices. Bring to the boil and cook over high heat until gravy.
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Serve the gravy separately with the chicken. Serve with couscous and ratatouille.
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Nutrition
425Calories
Sodium10% DV235mg
Fat52% DV34g
Protein56% DV28g
Carbs0% DV1g
Fiber4% DV1g
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