- 1 fryer (about 3 1/2 pounds), cut into quarters
- 1/4 cup Kinloch Plantation Pecan Oil
- 1 teaspoon herbes de Provence (can be found in the spice section at the supermarket)
- Salt, freshly ground black pepper, and cayenne pepper to taste
- 2 heads garlic, cloves separated and peeled
- 1 medium-size yellow onion, skinned and quartered
- 1 1/4 cup dry white wine
oven to 350 degrees. Rub the chicken with the oil to coat evenly. Arrange the
chicken quarters in a roasting pan. Sprinkle with the herbs de Provence and
season generously with salt, black pepper, and cayenne. Tuck the garlic cloves
and onion pieces in and around the chicken pieces. Pour the wine into the pan.
pan tightly with aluminum foil and bake for 1 hour and 15 minutes. Uncover the
pan and baste the chicken with the pan juices, and continue to cook until the
skin becomes lightly brown, 15 to 20 minutes. Serve hot.
to 6 main dish servings