Poulet Grand-Mère (Provencal Roasted Chicken)



  • 1 whole free-range chicken (about 5- 6 pounds split in half)
  • 2 pounds small new potatoes
  • 1 pound cremini mushrooms (whole)
  • 2 inches large carrots (roughly chopped in to ½ pieces)
  • 2 inches onions (peeled and cut in to wedges about 1 at the thickest part)
  • 10 cloves garlic
  • 1 1/2 cups white wine
  • 1/2 cup extra-virgin olive oil (fruity, robust, high-polyphenol)
  • 4 inches fresh rosemary (sprig of)
  • sea salt
  • ground pepper
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    Made it


    1. Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9" x 13" roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Strip from the stem and sprinkle half the rosemary leaves over the vegetables.
    2. Rinse and pat the chicken halves dry. Position a roasting rack just above the vegetables. Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.
    3. Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the area between the thigh and breast of the chicken registers an internal temperature of 165 degrees.
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