Name: Roast Chicken with Provençal Flavors
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 Servings
Ingredients: 1 piece Chicken; 4 c. à soupe Mustard; 1 piece Lemon(s); 1 clove Garlic; 2 c. à soupe Olive oil; Salt; Pepper

Description

This roast chicken is a simple and tasty dish, perfect for a family meal or a dinner with friends. The mustard, lemon and garlic marinade gives an irresistible Provençal flavor to the poultry. I love preparing this dish because it is quick to set up and cooks by itself in the oven. The chicken is tender and juicy, with golden and crispy skin. Accompanied by seasonal vegetables or homemade fries, it is a guaranteed treat. Feel free to add herbs of Provence to the marinade to intensify the flavors. A true classic revisited with the Thermomix®!

Ingredients (7 ingredients)

1 piece Chicken

4 c. à soupe Mustard

1 piece Lemon(s)

1 clove Garlic

2 c. à soupe Olive oil

Salt

Pepper

Preparation (5 steps)

Preparation of the chicken

Preheat the oven to 210°C (th.7). Cut the chicken into 4 pieces. This step can be carried out by your butcher.

Preparation of the marinade

Thermomix® Setting

10 sec/Speed 4

In the Thermomix bowl, put 4 tablespoons of mustard, 2 tablespoons of olive oil, the juice of one lemon and 1 clove of garlic. Salt and pepper to your liking. Mix 10 Sek./Stufe 4.

Marinating the chicken

Dip the pieces of chicken one by one in the preparation so that they are completely covered.

Baking in the oven

Place the chicken in an ovenproof dish. Add a glass of water and bake for 30 minutes. You can turn the pieces halfway through cooking so that each side is golden brown.

Service

Serve your baked chicken with vegetables or with fries and a green salad.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

Roast chicken is a bit like the madeleine de Proust of my childhood. My grandmother, a true Provençal cook, prepared it every Sunday. The smell of chicken perfuming the house was the signal of Sunday happiness. I took up her recipe, adapting it to my Thermomix®, to save time without sacrificing the authentic taste. Each ingredient plays a crucial role. The chicken, of course, is the star. Choose it of good quality, preferably farm-raised, for a more flavorful flesh and a firmer texture. The mustard, with its subtle spiciness, brings a depth of taste and helps to caramelize the skin. The lemon, with its acidity, balances the richness of the chicken and brings a welcome freshness. The garlic, indispensable, delicately perfumes the poultry. The olive oil, finally, ensures even cooking and a crispy skin. The salt and pepper, of course, enhance all the aromas. For the preparation with the Thermomix®, the trick is not to mix the marinade too much. We want to keep a slightly grainy texture so that the mustard and garlic adhere well to the chicken. 10 seconds at speed 4 is more than enough. Feel free to taste the marinade and adjust the seasoning to your liking. If you like more pronounced flavors, add a pinch of dried herbs of Provence or a few sprigs of fresh rosemary. For an even juicier chicken, you can marinate it in the refrigerator for a few hours, or even overnight. Before baking, don't forget to add a glass of water to the dish. This will create steam and prevent the chicken from drying out. For a vegetarian version, you can replace the chicken with pieces of firm tofu or root vegetables such as carrots, potatoes and parsnips. Adapt the cooking time according to the vegetables chosen. For a vegan version, be sure to use a mustard without honey and replace the chicken with tofu. You can also experiment with other spices and herbs. Smoked paprika, cumin or curry will bring an exotic touch to your dish. This roast chicken goes perfectly with a multitude of accompaniments. Roasted potatoes, grilled seasonal vegetables, a crisp green salad, crispy homemade fries... The possibilities are endless. For a more sophisticated touch, serve it with a truffle mashed potatoes or a mushroom risotto. If you have leftovers, you can store them in the refrigerator for 2 to 3 days. Cold roast chicken is delicious in sandwiches, salads or quiches. You can also shred it and use it to garnish tacos or burritos. To save time, you can prepare the marinade in advance and store it in the refrigerator for a few days. All you have to do is brush the chicken at the time of cooking.