Roast Chicken Provençal

The rustic and flavorful taste of Provence comes through with this easy chicken recipe. An aioli, like the one we create here really helps keep the chicken moist and imbues flavor as well. This one features fresh herbs and coconut oil which has a pro-biotic effect on overgrowth of candida albicans in the G.I. tract. It also has a wonderful flavor when infused with fresh herbs. Gluten-free, diabetic friendly.

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Roast Chicken Provençal

Yield: 4 servings

1 whole fresh natural chicken
2 lbs. red potatoes
1 white onion cut into 2 inch pieces as pictured
1 pkg. fresh poultry herb blend (rosemary, sage and thyme)
½ cup coconut oil
1 egg yolk
6 cloves of garlic
Juice from 1 lemon
2 teaspoons salt
Fresh cracked pepper

Salt and pepper the chicken inside and out and place in a roasting pan. Remove herbs from their stems and add to coconut oil. Heat herbs, salt, pepper, 2 cloves of chopped garlic and oil 1 minute in microwave, set aside. Cut onion and add to roasting pan with chicken, 4 garlic cloves, and potatoes as pictured. Make aioli with an immersion blender or balloon whisk by whipping the egg yolk rapidly then adding lemon juice and slowly drizzle the seasoned herb oil till emulsified. Spread all over the chicken and roast in a 375 degree pre-heated oven till the thickest part of the bird reaches 165◦. Serve.

©2015 Aron David Bradley


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