Crisp Roasted Chicken With Provencal Vegetables

Name: Crisp Roasted Chicken With Provencal Vegetables
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, softened; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 teaspoon grated lemon zest; 1 3 ½-pound chicken, deboned by the butcher and pounded flat; Kosher salt and freshly ground pepper to taste; 2 tablespoons olive oil; 2 tablespoons olive oil; 1 medium onion, peeled and cut into ¼-inch dice; 2 medium baking potatoes, peeled and cut into ¼-inch dice; 2 Japanese eggplants, cut into ¼-inch dice; 2 ripe tomatoes, seeded and diced; 4 cloves garlic, peeled and minced; 2 tablespoons chopped Italian parsley; Kosher salt and freshly ground pepper to taste

Recipe from Wolfgang Puck

Adapted by Molly O’Neill

Published March 9, 1996

Total Time: 45 minutes
Rating: 4(25)
Comments: Read comments

—Molly O'Neill

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Ingredients

Yield:Four servings

THE CHICKEN

6 tablespoons unsalted butter, softened
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon grated lemon zest
1 3 ½-pound chicken, deboned by the butcher and pounded flat
Kosher salt and freshly ground pepper to taste
2 tablespoons olive oil

THE VEGETABLES

2 tablespoons olive oil
1 medium onion, peeled and cut into ¼-inch dice
2 medium baking potatoes, peeled and cut into ¼-inch dice
2 Japanese eggplants, cut into ¼-inch dice
2 ripe tomatoes, seeded and diced
4 cloves garlic, peeled and minced
2 tablespoons chopped Italian parsley
Kosher salt and freshly ground pepper to taste

Ingredient Substitution Guide

Preparation

Step 1
To make the chicken, preheat the oven to 450 degrees. Combine the butter, rosemary, thyme and lemon zest. Stuff the butter between the chicken skin and meat, on breasts and legs. Season the skin with salt and pepper. Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes.
Step 2
Meanwhile, to make the vegetables, heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomato and garlic and saute 2 minutes. Stir in the parsley, salt and pepper.
Step 3
Divide the vegetables among 4 plates. Quarter the chicken, place 1 piece on each plate and serve.

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