Oven-baked chicken with bib lettuce and Provencal dressing
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
It's hard to impress anyone with a chicken dish, but this recipe will help you create something unusual from such a common ingredient. This easy-to-prepare meat—roasting it requires virtually no time—is accompanied by a perfectly-crafted sauce made from the chicken's remaining roasting juices, flavored with aromatic herbs, and a crisp green salad, creating a vibrant and interesting dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- Chicken weighing 1.5 kg, tie with twine
- 1 tbsp chopped rosemary
- 1 tbsp thyme leaves
- 1 tsp sumac
- Zest of 2 lemons
- 2 tbsp. l. olive oil
Provencal dressing
- 2 tablespoons red wine vinegar
- 2 tbsp finely chopped shallots
- 1 tbsp Dijon mustard
- 2 tsp chopped tarragon
- 2 tbsp. l. olive oil
- 2 heads Bibb lettuce, inner light leaves only (about 6 cups)
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Cooking the dish according to the recipe:
- ChickenIn a small bowl, combine the rosemary, thyme, sumac, and lemon zest with enough olive oil to form a smooth paste. Rub this paste over the chicken. To ensure even seasoning, sprinkle the chicken with salt and pepper from above. Marinate in the refrigerator for 8 hours or overnight.
- Place the chicken on a baking sheet (or large skillet) fitted with a rack. Let it rest at room temperature for 1 hour (this will allow it to cook more evenly).
- Preheat the oven to 190°C.
Pour a glass of water into the bottom of the baking sheet and roast the chicken until it's deep golden brown and caramelized. A thermometer inserted into the thickest part of the leg should read 160°F (70°C), about 1 hour to 1 hour 30 minutes. Let the chicken rest for 20 minutes (the temperature will continue to rise to 165°F (74°C) outside the oven). - Provencal dressingWhile the chicken is resting, pour 4 tablespoons of the roasting juices (depending on how rich you prefer the sauce, you can reduce the initial amount) into a large bowl along with the vinegar, shallots, mustard, and tarragon. Drizzle with olive oil. Toss with the bib lettuce and season with salt and pepper. Divide the salad among 4 plates.
- Carve the chicken, separating the breast and legs from the rest of the carcass. Cut the chicken breast halves into 4 pieces and separate the drumsticks from the thighs to create 4 pieces. Divide the meat among plates with the salad and serve.
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