Saturday, September 15, 2007

St Tropez Chicken

St Tropez Chicken
Adapted from Feast: Food that Celebrates Life

Prep time: 10 minutes
Marinating time: 1-2 days
Roasting time: 45 minutes

Serves 4-6

1 roasting chicken, cleaned and cut into 8 pieces or, you can do as I did and just buy bone-in chicken breasts and thighs. I usually get 2 thighs per person (they’re so small) and 1 breast per person with a few extra pieces for the hardier eaters or left overs.
2 large heads of garlic, peeled and just whacked to crack them
Juice of 1 lemon
¼ cup olive oil
¼ cup honey
½ cup rose wine (or white in a pinch)
1 tbsp Herbes aux Provence (mixed dried herbs that have lavender flowers)

1. Combine everything into a zip lock baggie or shallow dish and marinate in the fridge for at least one day, maximum, 2 days.

2. Preheat the oven to 400°F/200°C

3. Prepare a shallow baking dish that will hold all the chicken in one layer, skin side up. I actually lined a lipped large baking sheet with foil for easy cleanup. Place the chicken in the center of the oven and bake for 45 minutes or until the chicken skin is golden and the juices run clear. The meat should not be pink.

4. It’s ready to serve, but if I need some time I just cover the chicken with foil to keep it warm without drying out.

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