Name: Herb and Garlic-Roasted Chicken and Dijon - Rosemary Roasted Fingerlings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Cuisine: French
Ingredients: CHICKEN; 8-10 cloves garlic, peeled and halved; Fresh thyme sprigs; Fresh rosemary sprigs; 1/2 cup chicken broth; 1/2 whole roasting chicken (about 2 to 2 1/2 pounds); Salt and freshly ground black pepper; 1 tablespoon herbes de Provence; 2 tablespoons olive oil; 1/2 cup dry white wine; POTATOES; 3/4 pound fingerling potatoes, halved lengthwise; 1 tablespoon olive oil; 2 tablespoons Dijon mustard; 2 teaspoons chopped fresh rosemary; Salt and freshly ground black pepper, to taste

Herb and Garlic-Roasted Chicken with Dijon Rosemary Roasted Fingerling Potatoes is roast chicken simplicity perfect for a dinner for two!

There’s something deeply satisfying about roasting a whole chicken. The aroma, the breathtaking golden color and the oohs-and-ahs you receive from family and friends are all so gratifying.

Roasting a half-chicken is perfect for dinner for two. For this Herb and Garlic-Roasted Chicken, the size is right! If you and your dining partner prefer different parts of the chicken (one prefers white meat and the other likes dark), you’ll both be happy.

Admittedly, leftover chicken is always great for making additional meals such as soup, enchiladas or salad. However, because it’s just my hubby and me, we can actually tire of chicken pretty darn quickly.

The Fresh Market and Whole Foods will do a special cut and sell you a half-chicken. If purchasing a whole chicken is your only option, you’ll need a good sharp knife or heavy-duty kitchen shears to cut it. Package the other half securely, and freeze for use at a later date.

On the one you will be cooking, rinse, pat dry then tuck the tips of the wings behind the back for a nicer presentation and so the entire breast browns.

To me, the best roast chicken is simply prepared. This chicken is seasoned with only salt, pepper and herbes de Provence, a dried blend of thyme, savory, marjoram, rosemary and lavender. While you can make your own, Penzeys sells a great blend (which is what I use).

Tips for crispy skin on roast chicken:

A half-chicken is easier to manage than a whole chicken, so I like to sear it in a nonstick pan before it goes into the oven to ensure a crispy skin. A nonstick pan ensures you won’t lose any of the skin.

Garlic cloves, fresh thyme and rosemary sprigs are placed under the chicken along with a white wine and chicken broth combination. In addition to the juices that fall from the chicken, this creates an amazingly flavorful, luscious sauce to serve alongside.

Dijon and Rosemary-Roasted Fingerling Potatoes pair perfectly with this Herb and Garlic-Roasted Chicken and can be cooked in the same oven at the same temperature. Start the potatoes 15 minutes after the chicken so they’ll both be finished around the same time.

Some crusty bread, a fresh green salad or a simply cooked and seasoned green vegetable is all you need for a beautiful Provençal-inspired meal.

For more great easy chicken dinners, be sure to try my:

Chicken Marrakesh with Jeweled Couscous

Chicken Marrakesh with Jeweled Couscous is like a quick culinary escape to Morrocco! The couscous comes together quickly while the chicken bakes. The two together make a stunning presentation!

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil

Chicken Pinot Noir with Wild Mushrooms and Fresh Basil is a dish with a European flair! A rich, yet light wine sauce with earthy wild mushrooms is perfect for transitioning from summer to fall!

Chicken Bouillabaisse

Chicken Bouillabaisse is a French-inspired rustic chicken stew that's lush and luxurious and elegant enough to serve to guests!

Chicken Asparagus Divan

Chicken Asparagus Divan is a spring-inspired twist on a retro dinner party favorite! It's creamy, cheesy, luxurious and perfect for a spring special occasion!

Chicken Scallopini with Roasted Vegetable Ratatouille

Chicken Scallopini with Roasted Vegetable Ratatouille is a twist on Italian Chicken Parmigiana and classic French Ratatouille!

Chicken in Rosa Sauce with Roasted Red Bell Pepper and Spinach

Chicken in Rosa Sauce with Roasted Red Bell Pepper and Spinach is perfect for your romantic Valentine's Day dinner at home! This simply delicious romantic Tuscan-inspired meal will have you asking for amoré!

Moroccan Chicken Tagine with Butternut Squash Chickpeas and Olives

Moroccan Chicken Tagine with Butternut Squash, Chickpeas and Olives is lovely, budget-friendly, low-stress exotic dinner you'll love coming home to or serving to guests!

Bruschetta Chicken with Zucchini Noodles

Bruschetta Chicken with Zucchini Noodles is Italian-inspired, light, fresh, healthful and easy as summer itself. Perfect for low-carb, Paleo or gluten-free diets, too!

Curry Braised Chicken Thighs

Spice up the night with your loved one with this Indian-inspired dinner for two! Serve with plenty of brown basmati rice to soak up this flavorful sauce.

Walnut Crusted Chicken with Pomegranate Sauce

Walnut-Crusted Chicken with Pomegranate Sauce is an updated, elegant “deconstructed” twist on the classic Middle-Eastern dish known as Fesenjan that everyone will enjoy!

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Yield: 2

Herb and Garlic-Roasted Chicken and Dijon - Rosemary Roasted Fingerlings

Herb and Garlic-Roasted Chicken with Dijon Rosemary Roasted Fingerling Potatoes is roast chicken simplicity perfect for a dinner for two!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

CHICKEN
8-10 cloves garlic, peeled and halved
Fresh thyme sprigs
Fresh rosemary sprigs
1/2 cup chicken broth
1/2 whole roasting chicken (about 2 to 2 1/2 pounds)
Salt and freshly ground black pepper
1 tablespoon herbes de Provence
2 tablespoons olive oil
1/2 cup dry white wine
POTATOES
3/4 pound fingerling potatoes, halved lengthwise
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
Salt and freshly ground black pepper, to taste

Instructions

CHICKEN: Preheat oven to 425 degrees. Place garlic cloves, thyme, rosemary and chicken broth in a roasting pan fitted with a wire rack.
Season the chicken with salt and black pepper. Sprinkle with herbes de Provence.
Heat oil in a large nonstick skillet or sauté pan over medium-high heat.
Place chicken skin side down and sear 3-4 minutes or until the skin is golden. Carefully turn it skin side up and transfer to prepared roasting pan.
Remove pan from the heat. Add wine to the skillet and place back on the heat. Bring just to a boil, then pour along with any pan drippings into roasting pan.
Roast 15 minutes. Reduce oven temperature to 375 degrees and cook another 45 minutes to 1 hour or until a thermometer inserted into the thickest part of the thigh (being careful not to touch bone) registers 165 degrees and juices run clear.
Let chicken rest 5 minutes before carving.
Strain pan juices into a small serving bowl. Serve chicken with potatoes (see below) and the pan juice with the chicken.
POTATOES: Line a baking sheet with nonstick aluminum foil.
Toss potatoes with oil, mustard, rosemary, salt and black pepper.
Place the potatoes, cut side down on the prepared baking sheet.
Roast the potatoes 30 minutes, turn them over and continue roasting another 15 minutes.

Nutrition Information

Yield

Serving Size

2
Amount Per Serving Calories 947Total Fat 47gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 33gCholesterol 173mgSodium 1108mgCarbohydrates 61gFiber 6gSugar 4gProtein 59g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.