Poulet Grand-Mère (Provencal Roasted Chicken)
By: Rachel Bradley-Gomez
Published: Thursday, May 26, 2011 - 10:56am

Ingredients




1 whole free range chicken (about 5- 6 pounds) split in half
2 pounds small new potatoes
1 pound of whole cremini mushrooms
2 inches large carrots roughly chopped in to ½ pieces
2 inches onions peeled and cut in to wedges about 1 at the thickest part
10 cloves of garlic
1 1/2 cups of white wine
1/2 cup fruity, robust, high-polyphenol extra virgin olive oil
4 inches sprig of fresh rosemary
sea salt& fresh ground pepper to taste

Preparation

1 Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Strip from the stem and sprinkle half the rosemary leaves over the vegetables. 2 Rinse and pat the chicken halves dry.  Position a roasting rack just above the vegetables.  Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly.  Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables. 3 Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the area between the thigh and breast of the chicken registers an internal temperature of 165 degrees.

About


This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook.  It's actually a one dish meal, having most of the food groups represented.  The olive oil mingles with white wine to make a divine pan juice, perfectly suited for dipping crusty french bread in, or for serving over pasta, rice or quinoa.