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ST. TROPEZ CHICKEN

Shelly's
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Category: Chicken
    Prep Time:       Cook Time:       Total Time:  

1 large chicken, cut up into serving pieces
Juice of 1 lemon
1/4 cup olive oil
1/4 cup honey
1/2 cup rose or white wine
2 garlic cloves, crushed
1 tbsp herbes de provence

In a large freezer bag, place the chicken pieces. Combine the lemon juice and the oil, then whisk in the honey to dissolve. Pour this mixture over the chicken, and add the garlic and herbs. Seal the bag and refrigerate overnight or up to two days.

Preheat the oven to 325. Put the chicken into a roasting pan along with the marinade, skin side up. Cover with foil and cook for 2 hours. Remove the foil and increase the oven temperature to 425. Continue to cook for an additional 15 to 25 minutes, until the chicken is nicely browned.

Remove the chicken to a warm plate and cover to keep warm. Transfer the roasting pan to the stove and spoon off any excess fat from the sauce. Add 1/2 cup water and deglaze the pan. Spoon the sauce over the chicken and serve.


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