This is an amazing dish. It is lengthy to do but, just enjoy it. Pour yourself a nice glass of wine, get some French music going and get to work. Jon took the recipe and turned it into a word document that will fit nicely here. Also, if you have leftovers, we turned it into a fabulous soup the next day. Enjoy.
Ingredients:
- Chicken (Whole)
- 2 Liters water
- 1 onion, loosely cut (in 8 or 10 pieces)
- 5 or 6 cloves of garlic
- 3 celery stalks, sliced into crescents
- 2 bay leaves
- 3 stalks of parsley, whole
- 2 Tsp black peppercorns
- 2 Tsp salt
- 2 Tsp Herbs de Provence
Chicken Coating
- 2 Tbsp vegetable oil
- 1 Tbsp mustard
- 1 Tsp Herbs de Provence
Potatoes & Onions
- 6 to 8 Yukon Golds potatoes, peeled
- 2 Tsp black pepper
- 2 Tsp salt
- 2 Tsp Herbs de Provence
- 1 Tsp chili flakes
- 2 Tbsp vegetable oil
- 1 onion, thickly sliced in half circles
Cucumber Salad
- 2 medium-sized cucumbers, quartered and sliced
- 2 large tomatoes, diced
- 4 green onions, diced
- 3.5 oz mini Mozzarella balls (about 20 balls)
- 2 Tbps vegetable oil
- 1 Tsp dried oregano
- 4 Tsp lemon juice
- 1 Tsp salt
- 1 Tsp black pepper
Directions
- Pre-heat the oven to 350F
- Cut tips off the wings then place the chicken in a pot, breast side up
- Add the water to the pot (it should just cover the chicken)
- Add onions, garlic cloves, celery, peppercorns, salt, and herbs de Provence
- Cover the pot and bring to a boil. Boil for 15 minutes.
- While that cooks, make the chicken coating and prep the potatoes
- Mix together the vegetable oil, mustard, and herbs de Provence; set aside
- In a large bowl, mix the potatoes, pepper, salt, herbs de Provence, chili flakes, and vegetable oil until well-coated, then add the sliced onions and toss again to coat; set aside
- Remove the whole chicken a parchment-lined baking sheet
- Thoroughly brush the entire chicken with the mustard mixture
- Arrange the potatoes and onions on the sides and around the chicken on the baking sheet in a single layer
- Bake at 350F for 45 minutes
- While the chicken bakes, Make the cucumber salad:
- Add cucumber, tomatoes, onions, and mozzarella balls to a medium sized bowl. Mix the other ingredients together to make the dressing. Add dressing to the bowl and toss to coat all over. Serve immediately or refrigerate.
- Remove chicken from the oven to a platter with the potatoes and onions, serve with the cucumber salad. YUMMY!
