Poulet rôti aux herbes de Provence – roast chicken legs with Provençal herbs Recipe
This simple dish of roasted chicken legs scented with a blend of Herbes de Provence, garlic, and lemon is reminiscent of a Sunday lunch in a French home. The meat is juicy, the skin is crispy, and a fragrant sauce forms at the bottom of the dish, perfect for spooning over potatoes or soaking up with a baguette. It’s a French counterpart to classic roast chicken, just with more herbs and olive oil.
Prep Time
15 min
Cook Time
50 min
Total Time
65 min
Servings
4
Ingredients
- chicken legs with bone and skin - 8 piece
- Herbes de Provence dried - 2 teaspoon
- garlic lightly crushed with a knife - 4 clove
- lemon cut into quarters - 1 piece
- olive oil - 3 tablespoon
- dry white wine optional, for deglazing - 100 ml
- salt for rubbing into the meat
- black pepper freshly ground, to taste
- butter cut into small pieces, for the top - 20 g
Main Ingredient:
chicken
Preparation
- Pat the chicken legs dry with a paper towel so the skin browns better.
- In a small bowl, mix the olive oil, Herbes de Provence, 1 teaspoon of salt, and some pepper until you get an aromatic paste.
- Rub each chicken leg thoroughly with the herb and oil mixture, trying to work some of it under the skin wherever possible.
- Arrange the legs in a single layer in an ovenproof dish, skin side up, tucking the crushed garlic cloves and lemon quarters between the pieces of meat.
- If using wine, pour it into the bottom of the dish, trying not to wash the seasoning off the skin; if not, you can pour in 50–70 ml of water.
- Place small pieces of butter on top, distributing them evenly over the chicken legs.
- Put the dish into an oven preheated to 200°C (top and bottom heat) and roast for 35–40 minutes, until the skin is well browned and the meat is almost cooked through.
- During baking, baste the legs 1–2 times with the juices from the bottom of the dish so they stay juicier and more aromatic.
- For the last 10 minutes, increase the temperature to 220°C or switch on the grill function so the skin becomes very crispy; watch carefully so it doesn’t burn.
- Check that the meat is done – when you pierce the thickest part, the juices should run clear with no traces of blood. Serve immediately with the juices from the bottom of the dish.
Storage
In fridge:
3 days
Freezing:
Yes
Resztki kurczaka przechowuj w lodówce w zamkniętym pojemniku. Możesz je zamrozić bez kości i użyć później do makaronu, sałatki lub kanapek.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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