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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 20 mins

Serves: 4

The Green City Market Cookbook
This is a succulent roasted chicken dish with classic flavors and a traditional preparation.I love to make it because everyone enjoys it so much! I prepared it several years ago for a birthday party in the south of France using the famous Bresse chicken breed from the Rhône-Alpes region and herbes de Provence, both from the local market. Ever since then I use only fresh Green City Market chickens and local herbs; it makes all the difference. With good bread and wine, it is even more delicious. —Elizabeth Crawford, customer

Prep time: 20 minutes
Cook time: 55 minutes
Makes 4 servings

Posted by Agate Publishing • Published 19th November 2014 • See Agate Publishing's 15 projects » © 2024 Chicago's Award-Winning Farmer's Market / Agate Publishing · Reproduced with permission. · Reprinted with permission from The Green City Market Cookbook: Great Recipes from Chicago's Award-Winning Farmer's Market, Agate Midway, June 2014 Photos © Chris Cassidy Photography Inc.

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Step 1
Preheat the oven to 350°F.
Step 2
In a 13 °— 9-inch baking dish, arrange the onion and garlic
cloves. Arrange the chicken, skin side up, on top of the onion
mixture. Place the potatoes around the chicken.
Step 3
Spread the mustard evenly over the chicken. Sprinkle the
herbes de Provence, salt, and black pepper over the chicken.
Pour the broth and wine over the chicken and cover the dish
tightly with foil.
Step 4
Bake for 30 minutes. Remove the foil and raise the oven
temperature to 400°F. Continue baking for 20 to 25 minutes,
basting the chicken with the juices from the dish twice, until
the chicken is golden brown and the internal temperature
reaches 160°F. Remove from the oven.
Step 5
Transfer the chicken and potatoes to a serving platter and
tent with foil to keep them warm.
Step 6
Into a medium saucepan over high heat, pour the juices from the baking dish through a strainer. Discard the solids from the strainer. Bring the juices to a boil.
Step 7
Reduce the heat to medium and simmer for 6 to 8 minutes, until the sauce has reduced to 3/4 cup. Remove from the heat.
Step 8
Transfer the sauce to a serving pitcher and serve separately with the warm chicken and potatoes.