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Chicken and Fresh Vegetable Provencale


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Chicken and Fresh Vegetable Provencale 0 Picture


  • 1 small head cauliflower
  • 2 large ripe tomatoes
  • 2 medium carrot, pared, sliced thinly
  • 1 large onion, thinly sliced
  • 3 T chopped fresh parsley, divided
  • 1 T dried leaf basil, divided
  • 1 t salt
  • 1/4 t pepper
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 1 lemon, freshly squeezed
  • 2 whole chicken breasts



Step 1

Trim outer leaves and touch stalks from cauliflower; break into small pieces. Combine cauliflower, tomatoes, carrots, and onion in shallow baking dish. Sprinkle with 1 T parsley,2 t basil, salt and pepper. Pour chicken broth over vegetables. Make a paste of remaining 2 T parsley, 1 t basil, garlic and lemon juice. This can be done using a mortar and pestle or by chopping garlic and parsley finely and mixing with lemon juice and basil in a small cup or bowl with the back of a spoon. Spread paste between skin and flesh of each chicken breast. Place chicken over vegetables in baking dish; cover with foil. Bake in 350 oven 1 hour until chicken is tender and vegetables are crisp tender. Baste chicken occasionally with pan juices during baking. Makes 4 servings.

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