Oven-Roasted Chicken Provençal with Green Olives
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted chicken quarters seasoned with Herbes de Provence, nested on a bed of shallots, garlic, and green olives, finished with a light vermouth and artichoke sauce. It's aromatic, elegant, and naturally dairy-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 chicken quarters
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup flour
- 10 shallots, (peeled)
- 8 cloves garlic, (peeled)
- 1 Tbsp herbs de Provence
- ½ cup Castelvetrano olives, (pitted)
- ½ cup Vermouth (or white wine)
- 2 Tbsp artichoke spread, (or small container jarred artichoke hearts, drained)
- Flaky sea salt ()
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1010mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1098mg
- Calcium
- 48mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1010MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.