Our Chicken Provencal—or in the style of Provence—includes some of the ingredients that are common in the south of France, including black olives, fresh herbs, garlic, tomatoes, and beautiful fingerling potatoes. This dish is technically simple to prepare, starting with a basic tomato sauce, adding potatoes, and getting roasted in the oven all in one pot. This is a winner of a dish and super easy to prepare and clean up after, yet it is still VERY impressive for a dinner party. We hope you love this as much as we do!
- Overall cook time:
- 2 hours
- Inactive cook time:
- 1 hour + 30 minutes
- Servings:
- 2 - 4
Ingredients
- 1 (3 - 4 Pound Pasture-Raised Heirloom Chicken)
- 8 Cloves Garlic
- 1 Yellow Onion
- 1 Pound Fingerling Potatoes
- 2 28-Ounce Cans San Marzano Whole Peeled Tomatoes
- ½ Package Fresh Oregano—about 1 ounce—for garnish
- 20 Kalamata Olives, for garnish
- Kosher or Sea Salt
- Freshly Ground Black Pepper
- Olive Oil
Instructions
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Prepare the Ingredients
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Peel and medium dice the onion.
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Peel and thinly slice the garlic.
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Add the chopped onion and garlic; season with salt and pepper.
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Halve the potatoes lengthwise.
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In a medium bowl, season the potatoes with olive oil, salt and pepper; toss to thoroughly coat.
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Place the tomatoes in a bowl; using your hands, gently break the tomatoes apart.
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Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves.
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Pit the olives; discard the pits and roughly chop.
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Make the Sauce
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Preheat the oven to 425°F.
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In a Dutch oven or roasting pan, heat 1 tablespoon of olive oil on medium until hot.
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Add the chopped onion and garlic; season with salt and pepper.
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Cook, stirring occasionally, until softened, about 2 to 4 minutes.
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Stir in the tomatoes and half of the oregano; season with salt and pepper.
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Cook, stirring occasionally, until heated through, about 2 to 4 minutes. Turn off the heat.
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Add the Chicken & Potatoes
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Pat the chicken dry and coat with olive oil, then season with salt and pepper all over.
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Nestle the seasoned chicken into the middle of the Dutch oven or pan of sauce.
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Place the seasoned potatoes around the chicken and on top of the sauce.
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Roast the Chicken
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Place the pan of prepared chicken into the oven and roast—uncovered—until the chicken is golden brown with an internal temperature of 165°F, about 1 hour and 20 minutes.
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Remove from the oven and loosely cover with foil.
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Set aside to rest for at least 10 to 15 minutes before serving.
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Garnish & Serve
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Transfer the roasted chicken, potatoes, and sauce to a serving platter. Garnish with the olives and remaining oregano.
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