Herbes de Provence is a seasoning blend featuring many of the herbs which grow abundantly in the Provence region of southeast France. The blend typically includes lavender, savory, rosemary, marjoram and thyme. Some blends also include fennel seeds, sage and tarragon.
As can be expected, it goes well with poultry and vegetables. Tonight’s dinner is a roasted chicken served with potatoes and zucchini, all liberally sprinkled with Herbes de Provence.
Herbes de Provence Roasted Chicken, Potatoes and Zucchini
5 lb whole chicken
3 to 4 good sized potatoes
2-3 medium sized green zucchinis
1/4 cup olive oil
2 tablespoons salt
1 tablespoon freshly ground black pepper
3 tablespoons dried Herbes de Provence
Preheat oven to 400 degrees F.
Using scissors, cut out backbone from chicken and press down to flatten slightly. Rinse off and pat dry.
In a mortar and pestle, combine the salt, pepper and Herbes de Provence. Crush together until well mixed and highly fragrant.
On a mandoline slicer, cut the potatoes into 1/8 inch rounds and the zucchini 1/4 inch rounds. If using a starchy potato like a Russet or Idaho, rinse the potato rounds in cool water, then drain before next step. Waxy potatoes like Yukon golds or red potatoes don’t really need to be rinsed. Place potatoes and zucchinis in a large mixing bowl with all but a tablespoon of the olive oil. Sprinkle a quarter of the herb mix over the veggies and toss to combine. Set out the rounds in rows on a rimmed baking sheet, alternating potato and zucchini. Roast on the lower rack of the oven for 45 minutes or until soft and tender.
Use remaining tablespoon of oil to coat the chicken. Sprinkle around a quarter of the remaining herb mix over both sides of the chicken. Set the chicken breast side up on a roasting pan. Roast for one hour or until thigh temperature is 170 degrees F.
Store leftover herb mix in an airtight container for later use.