PierPoint USA

Katherine’s Kitchen: Saint-Tropez Chicken

Saint-Tropez Chicken

This has to marinate overnight.


10 chicken pieces – I use chicken thigh and drumsticks with skin on and bone in.
1 lemon, juice of
1/4 cup olive oil
1/4 cup honey
1/2 cup red wine or white wine
2 cloves garlic, smashed
1 tablespoon dried herbs (lavender, rosemary, thyme, oregano)  HERBS de Provence are good
1-2 tablespoon chopped fresh parsley (optional)
lemon slices (optional)

Makes 4-6 servings

Place chicken pieces into a large freezer bag; squeeze lemon juice into a bowl, add olive oil, honey and wine; stir until honey is dissolved and pour mixture into the bag with the chicken, then add garlic and herbs to bag; smush things around well then place bag in a dish and refrigerate overnight.

Heat oven to 325 degrees; put chicken, skin side up, into a roasting pan with the marinade; cover pan tightly with foil and cook for 2 hours, then remove foil and turn up oven to 425 degrees and cook for another 15-25 minutes, or until chicken skin is browned- watch it carefully as the honey in the marinade can make it burn quickly.

Place chicken onto a warmed platter; spoon off excess fat from the cooking liquid left in the pan and place the pan onto a burner over medium heat.

To make the sauce, scrape any concentrated bits from the pan’s surface and add 1/2 water to dilute; stir until golden brown and pour over chicken.

Garnish with parsley and lemon slices, if desired.

Note:  I personally do not make the sauce or use the lemons.   This will fall off the bone.  My favorite chicken dish.

Credit:  Nigella Lawson