Crisp Roasted Chicken With Provencal Vegetables

Name: Crisp Roasted Chicken With Provencal Vegetables
Total time: 45 min
Yield: Four servings
Ingredients: 6 tablespoons unsalted butter, softened; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 teaspoon grated lemon zest; 1 3 1/2-pound chicken, deboned by the butcher and pounded flat; Kosher salt and freshly ground pepper to taste; 2 tablespoons olive oil; 2 tablespoons olive oil; 1 medium onion, peeled and cut into 1/4-inch dice; 2 medium baking potatoes, peeled and cut into 1/4-inch dice; 2 Japanese eggplants, cut into 1/4-inch dice; 2 ripe tomatoes, seeded and diced; 4 cloves garlic, peeled and minced; 2 tablespoons chopped Italian parsley; Kosher salt and freshly ground pepper to taste

Recipe from Wolfgang Puck

Adapted by Molly O'Neill

Total Time: 45 minutes
Rating: 4(21)
Comments: Read comments

Featured in: LENTILS

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:Four servings

The Chicken

6tablespoons unsalted butter, softened
1tablespoon chopped fresh rosemary
1tablespoon chopped fresh thyme
1teaspoon grated lemon zest
13½-pound chicken, deboned by the butcher and pounded flat
Kosher salt and freshly ground pepper to taste
2tablespoons olive oil

The Vegetables

2tablespoons olive oil
1medium onion, peeled and cut into ¼-inch dice
2medium baking potatoes, peeled and cut into ¼-inch dice
2Japanese eggplants, cut into ¼-inch dice
2ripe tomatoes, seeded and diced
4cloves garlic, peeled and minced
2tablespoons chopped Italian parsley
Kosher salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
To make the chicken, preheat the oven to 450 degrees. Combine the butter, rosemary, thyme and lemon zest. Stuff the butter between the chicken skin and meat, on breasts and legs. Season the skin with salt and pepper. Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes.
Step 2
Meanwhile, to make the vegetables, heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomato and garlic and saute 2 minutes. Stir in the parsley, salt and pepper.
Step 3
Divide the vegetables among 4 plates. Quarter the chicken, place 1 piece on each plate and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.