Herbs de Provence and Lemon Chicken

Mar 16, 2020


Two – 2lb whole chickens, cleaned

1 cup olive oil

1/4 cup herbs de provence

2 tsp garlic powder

Zest from 2 lemon – reserve juice for vinaigrette

2 tsp salt

2 tsp freshly ground black pepper

2 large ziplock bags

Directions: In a small bowl combine oil, herbs de provence, garlic powder, lemon zest, salt, and pepper. Divide between two large ziplock bags. Add 2 leg/thigh pieces of chicken to each ziplock bag. Close bag and give each bag a toss to coat chicken in marinade. Place both bags on a tray and marinate in fridge for 2 hours or up to 24 hours.

Remove chicken from fridge 30 minutes before grilling, to bring closer to room temp. Toss baby broccolini in olive oil, salt and pepper. Set aside, covered. You can toss broccolini up to 4 hours before grilling, covered and refrigerated.

Heat grill to 375°. Place chickens, breast side up on grill. Be careful of any flare ups caused by the oil. Close grill lid and cook for 25 minutes. Flip chickens over to breast side down, using thongs and metal spatula. Close grill lid and cook for another 10-15 minutes. Using an instant read thermometer check the internal temp of the breast or thigh for 165F degrees. Remove from heat once temp is reached. Cover and allow to rest for at least 15 minutes.

Serve with grilled baby broccolini and lemon vinaigrette on the side.

Lemon Vinaigrette


2 tbsp grain mustard

2 tbsp dijon mustard

1 tbsp honey

1 garlic clove, minced

Juice of 2 lemons

1 tbsp white wine vinegar

1 tsp salt

1 tsp freshly ground black pepper

1 cup olive oil, plus more if needed

Directions: To make lemon vinaigrette – in a blender add grain mustard, dijon mustard, honey, garlic clove, lemon juice, white wine vinegar, salt and pepper. Blend ingredients to mix completely. While blender is running and lid is on, remove center cap on lid. Slowly pour olive oil in a small steady stream through opening. Vinaigrette with begin to thicken as oil is added. To know when it’s fully emulsified the center opening in the vinaigrette as it’s spinning around will start to close up. It’s ready when completely closed. Don’t overblend from there as it will cause the vinaigrette to break. Add more salt and pepper if needed. Place in a sealed container and refrigerate until ready to use. Can be made up to 1 day in advance. Use a whisk to blend right before using.

Grilled Baby Broccolini


1 lb baby broccolini, washed and tip of stem cut off

olive oil

salt and pepper, to taste

Directions: With grill still on, scrape grill grates to clean off chicken bits. Place broccolini on grill and cook for 5 minutes on both sides. Remove and cover with foil.

Recipe Inspired from Designs of any Kind