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| Chicken Provencal
one 2 1/2 to 3 pound chicken
1 teaspoon of salt
freshly ground black pepper
1 teaspoon of butter
2 tablespoons of olive oil
4 cloves garlic, peeled and cut in half
1/4 teaspoon of rosemary
1/2 teaspoon of basil
1/4 teaspoon of thyme
Season the cavity of the chicken with 1/2 teaspoon of the salt, the pepper and butter. In a pan just large enough to hold the chicken, pour in 1 tablespoon of the oil and add the garlic. Place the chicken in the pan and sprinkle it with the remaining salt, pepper, rosemary, basil, thyme and remaining olive oil. roast the chicken in a 425ºF. oven for 1 hour, basting frequently. Remove from the pan and cut in serving pieces. Serve hot or cold. 4 servings |
Chicken Cookbooks
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