Grilled or broiled chicken with Provençal flavors from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 660) by Mark Bittman

  • bay leaves
  • whole chicken
  • rosemary
  • lemons
  • parsley
  • thyme

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken parts for whole chicken.

  • sturlington on March 26, 2013

    I always forget that broiling chicken dirties my oven and sets off the smoke detector. This is a better recipe for grilling, but for that, it works very well. There are many variations beyond provencal. I like the Asian-influenced soy marinade the best.

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