St. Tropez Chicken

Here is the smell and flavor of the south of France on a plate.

10 chicken pieces, skin-on and bone-in
juice of 1 lemon
`1/4 cup honey
1/4 cup olive oil
1/2 cup rose wine
2 cloves garlic, peeled and bruised
1 tbs. mixed herbs with lavender, such as Herbs de Provence

Put the chicken in a large plastic freezer bag. Add the lemon juice, honey, oil, wine, garlic and herbs. Squelch everything together well and chill overnight or up to two days.

Heat the oven to 325°F and tip the chicken into a roasting tin with the marinade, skin side up. Cover with foil and roast for 2 hours. Remove the foil and turn the heat up to 425°F. Cook for another 15 minutes to brown the skin. (Alternatively, grill over a medium heat for 7-8 minutes per side, or until cooked through.)

Pour the juices from the roasting tin (of if grilling, the marinade from the plastic bag) into a small saucepan. Heat over a medium-low heat for 5-6 minutes, adding more water if necessary. Serve with the chicken.

Serves 6

 

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