There is nothing quite as perfect of a standby recipe as a perfect roast chicken.
It starts with a great bird and some simple technique, then you can let your imagination take over.
I soaked some Agen prunes – which are my absolute favorite – in balsamic vinegar and stuffed the chicken with a mixture of the prunes and a lot of thyme.
I am in France for the week to see family and celebrate dad’s 60th birthday, and all the fields around me in Provence smell like thyme. I’ve been breathing in the herbaceous air deeply ever since I arrived yesterday. I am excited for some seasonal cooking and a trip to Arles and the Camargue (salt marshes! flamingoes!) next week.
Roast chicken with thyme and prunes d’Agen
You’ll need:
1. Line a roasting pan with foil and preheat oven to 375F. Soak the prunes in the vinegar for approximately 15-20 minutes.
2. Rub the chicken with plenty of olive oil and balsamic syrup, season with salt and pepper on all sides. Stuff with half of the prunes and half of the thyme, layering the rest of the herbs and fruit under and around the chicken on the roasting pan.
3. Truss the chicken (bind the wings and legs) by using some kitchen twine (believe me, it tastes and looks better, and the breast, which is not usually my favorite part, is juicy and delicious).
4. Roast for about an hour and a half, depending on the size of your bird.
What a perfectly roasted chicken!
Cheers
Choc Chip Uru
Thank you, Uru!
Roast chicken is a favorite in our house…adding the prunes and thyme must give the bird a lovely sweet flavor. Enjoy your time (or should I say thyme) in Provence.
It’s a subtle but lightly sweet flavor. I love the herb-fruit-poultry combo. And thank you:)
Very delicious looking roast chicken!
Thank you!
The perfect meal!
One of my forever favorites too, David!
This is a lovely recipe. I am not familiar with Agen prunes, but I will do a little research. You’ve give me a good reason to see what I can find. I can just smell the thyme with you. Have a tremendous time with family and enjoying wonderful sights, smells and tastes! 🙂
Thank you so much, Debra! Agen prunes come from SW France where they are supposedly dried in the sun 🙂 and they are sweet and very soft and tender.
How I’d wish to swap places and finally see France! This recipe looks truly stunning and I know prunes are a delicacy and can be used with lovely Savoury dishes, but I’m yet to try it! Happy celebrations to you and the family and enjoy every moment as I’m sure you will! Look forward to reading about each and every delicious moment!
Agen prunes are very sweet and tender and I could eat a bowlful of them as if they were any other fruit;). And thank you, Alice – it is going great so far!
Now that looks like one fine, fine chicken if you ask me! 😀
Thank you very much!