Year after year, you know what to expect at Thanksgiving dinner. The usual line-up consists of sweet potatoes, green bean casserole, several other side dishes and the main attraction – the turkey. There’s nothing wrong with traditional holiday recipes, but there’s something to be said about switching it up every once in a while.
If you’re looking to serve a different kind of meat entree this year, why not get a little crazy and try this delicious chicken recipe? Roast Chicken Provencale combines great ingredients like paprika, fresh thyme, onions and even orange.
This recipe was contributed to us by Chef Franklin Becker from Abe & Arthur’s, who specializes in healthy, diabetes friendly dishes. This savory, flavorful and healthy roasted chicken is sure to please. Serve up a little surprise at your holiday table and create this wonderful dish. (This recipe would also make for a fabulous dinner any night of the week).
Roast Chicken Provencale
â€¢ 1 – 3.5 pound whole chicken
â€¢ 2 tablespoons paprika
â€¢ 1 teaspoons garlic powder
â€¢ 1 tablespoons olive oil
â€¢ 2 sprigs fresh thyme
â€¢ 2 sprigs parsley
â€¢ 1 green onion
â€¢ 1 rib celery
â€¢ 1 carrot
â€¢ 1 lemon
â€¢ 1 small orange
â€¢ 2 cloves garlic
â€¢ 1 cup chicken stock
â€¢ 2 leeks
â€¢ Salt and pepper to taste
1. Preheat oven to 450 degrees F.
2. Mix the garlic powder, salt and paprika into the olive oil and form a paste.
3. Rub the entire outside of the bird.
4. Cut the orange and lemon in quarters placing half inside the cavity along with the green onion, thyme, garlic and parsley.
5. Place the celery, carrots and citrus segments into the bottom of the roasting pan along with the chicken stock.
6. Place chicken on top of an elevated rack.
7. If you can bind the chicken do so as it will cook more evenly but it is not mandatory.
8. Place the chicken in the oven for 15 minutes.
9. Baste the chicken and lower the temperature to 375 degrees F and cook for 30 minutes longer or until golden brown.
10. Remove the vegetables. Strain the entire mixture and reserve for later use.
11. Cut the bird off the bones, remove the skin and serve with pan sauce.
12. Simple, steamed vegetables are the perfect accoutrement to this simple chicken that’s packed with flavors.
And for other ideas for Thanksgiving, explore some great options in this free to download 30 Thanksgiving Recipes eCookbook.
About Chef Franklin Becker:
He is currently Executive Chef at Abe & Arthur’s in New York City, NY. As a Type 2 Diabetes patient and acclaimed chef, he’s developed healthy and flavorful recipes as well as cooking and shopping tips as part of an upcoming campaign, Two Reasons, One Recipe, which launches today. For more information about that campaign and Chef Becker check it out at www.TwoReasonsOneRecipe.com.