I'm currently working on Roast Chicken Provencal. It's a classic French dish that originates from the...wait for it...Provencal area of France. I will take pictures of it, if I ever get it to turn out right. It always looks good, but I have trouble from keeping it from drying out. I'm usually pretty good with chicken; I think the low temp. the oven is set at makes me lazy and I don;t check it as often as I should. I'm sure a closer eye will make this taste MUCH better.
Here's the recipe, for anyone who cares to try it.
1 whole roasting chicken
2 tablespoons extra virgin olive oil (I'm not sold on the EXTRA in the olive oil, It shouldn't make much of a difference.)
1 tablespoon minced garlic
1 tablespoon freshly ground course black pepper
zest and juice from one fresh lemon
1 tablespoon fresh thyme
1/2 teaspoon fresh rosemary
1 teaspoon fresh oregano
1 teaspoon sea salt
Here's what it should look like when it's done. Notice the roasted veggies. They're so pretty.
My Opera
