To celebrate the release of her new cookbook, I ♥ Kosher, Kim Kushner partnered with Kettle & Cord to demonstrate one of her all-time favorite recipes: Herbes de Provence & Rosemary Roasted Chicken.
Herbes de Provence is a dried herb blend considered typical of the Provence region of southeast France. The blend usually includes savory, marjoram, thyme, oregano and lavender. Herbes de Provence can be bought at most regular groceries, or can be easily mixed at home using fresh ingredients.
This recipe is a modern spin on the classic chicken & rice dinner, bursting with fresh flavors, exotic aromas and a delightful crispiness.
You will need:
1 whole butterflied chicken (skin & bone in)
1 tbsp extra virgin olive oil
2 cloves garlic (minced)
3 tbsp herbes de Provence
1 tbsp rosemary (crushed & dried)
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
1 cup long grain white rice
1 tsp light olive oil
½ tsp turmeric
½ tsp salt
¼ tsp black pepper
2 cup boiling water
Preheat the oven to 375°F.
Place the chicken lying flat with skin side up, in a large baking dish and drizzle the oil over the top of the chicken.
Rub garlic and spices all over the chicken and into the top and underside, coating it as much as you can.
Rinse the rice under cold running water and drain. Transfer to a small bowl and stir in the oil, turmeric, salt and pepper.
Scatter the rice around the chicken in the baking dish. Pour the boiling water directly over the scattered rice (not over the chicken).
Cover dish tightly with foil and bake for 45 minutes, remove from the oven, uncover and return to the oven for an additional 30 minutes or until crispy.
Serve and enjoy!