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Roast Chicken Provencale
Source: dLife

An herb covered roasted chicken with a white wine butter sauce.

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 263.3
Total Carbs 1.2 g
Dietary Fiber 0.1 g
Sugars 0.4 g
Total Fat 18.8 g
Saturated Fat 5.7 g
Unsaturated Fat 3.8 g
Potassium 235.5 mg
Protein 19.4 g
Sodium 403.5 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  fresh lemon juice
1 oz  herbes de provence
2 tsp  kosher salt
0 1/2 tsp  black pepper
3 each  medium garlic cloves
1 each  whole roasting chicken
1 each  small onions
1 each  cooking spray
0.3333 cup  white wine
0.6667 cup  low fat unsalted chicken broth
1 tbsp  Butter, unsalted
  1. Preheat oven to 400 degrees.
  2. Mix together herbes de Provence, lemon juice, salt, pepper, and garlic. Smash with a fork until they form a paste.
  3. Take out and throw away neck and giblets from chicken. Wash and dry chicken and cut off any extra fat.
  4. Beginning at the neck cavity, release skin from breast and drumsticks by inserting fingers and gently separating skin and against the meat.
  5. Massage the spice mixture between skin and meat. Put onion inside body cavity. Secure legs together with string.
  6. Lay chicken, breast side up on a cooking spray coated baking sheet.
  7. Roast chicken for 1 hour and 20 minutes or until a meat thermometer reads at least 180 degrees. Take chicken out of pan, tent with aluminum foil, and let rest 10 minutes.
  8. Arrange a resealable plastic bag in a 2 cup glass measuring cup. Spoon pan drippings into bag and let rest 5 minutes (the fat will go to the top).
  9. Seal bag and carefully cut off 1 bottom corner of bag. Drizzle drippings into sauce pot, stopping before fat gets to opening, throw away fat.
  10. Heat pot over medium high heat. Whisk in wine, being sure to loosen any browned bits from bottom of pot.
  11. Pour in broth and let boil. Cook until reduced to 2/3 cup, about 3 minutes.
  12. Remove from heat and whisk in butter until fully melted and combined. Serve sauce with chicken. Remove skin before serving.

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