This roasted chicken provence with herbed vegetables makes for a wonderful dinner for a special occasion, although it doesn’t require much fuss. Although it’s a hearty dish for a winter’s night you can also enjoy it when you’re feeling European, as chicken provence has its roots in French cuisine. To make it friendly for readers with prediabetes or diabetes I use a whole head of cauliflower in place of one of the starches and opt for either carrots or potatoes (or parsnips!) for my husband to enjoy. This recipe was also a big hit in a recent corporate wellness newsletter I wrote for a global company.
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Serves 6
Chicken Provence Ingredients
2 tsp cornstarch
1 1/2 Tbsp olive oil
3 Tbsp herbs de provence
2 tsp onion powder
2 tsp garlic powder
1 1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup water
2 lb mix of raw organic chicken breast tenders and boneless skinless thighs
1 x-large head cauliflower, broken into florets
1/2 bag carrots or 1+ lb small red potatoes, cut into large chunks
2 medium sweet onions, cut into wedges
Chicken Provence Directions
- Preheat the oven to 450 degrees F.
- Grease the bottom of two 13×9 glass baking dishes.
- Combine the cornstarch, oil, herbs de provence, onion powder, garlic powder, salt, pepper, and water in a bowl.
- Working in small batches place the chicken and vegetables in a sealable plastic bag, add a spoonful of the seasoning, seal, and massage the seasoning in. Repeat until all food is seasoned and place in the glass baking dishes.
- Bake for 45-60 minutes until the chicken is cooked through and vegetables are tender, switching racks halfway through.
