Tuesday, 10 June 2008
Chicken With Herbes De Provence
I haven't done much cooking recently but I did manage to fit in time to make this lovely chicken with herbes de provence. its from Bill Granger's book holiday & tho very simple its also very delicious. there's hardly any work to it at all. I've been meaning to make it for ages, so finally having gotten around to it I'm sending it to Ruth for her bookmarked recipes event.
1 free range chicken (or pieces)
olive oil to drizzle
freshly ground black pepper
2 tea spoons herbes de provence
wash chicken inside out & pat dry with kitchen paper. if using whole chicken you can spatchcock it (remove back bone and flatten chook)
cut deep slashes in the flesh of chicken (or pieces) drizzle with olive oil season with salt & pepper and sprinkle with the herbs.
put chook in large roasting tin, breast side up and roast untill cooked. leave to rest 5 minutes before carving.