Poulet Grand-Mère
This is a tasty, simple recipe that makes a great weeknight dinner while being easy on the pocketbook. The olive oil mingles with white wine to make divine pan juice perfectly suited for dipping crusty french bread in. It’s also lovely served over pasta, rice or quinoa.
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 1whole chickensplit in half
  • 2lb small new potatoes
  • 1lb whole cremini mushrooms
  • 2large carrotsroughly chopped
  • 2 onionspeeled and cut into wedges
  • 10cloves garlic
  • 1 1/2cup white wine
  • 1/2cup Frescolio Herbes de Provence Infused Olive Oil
  • 4inch sprig fresh rosemary
  • saltto taste
  • pepperto taste
  1. Preheat the oven to 350. Thoroughly whisk the olive oil with the wine. In a 9″ x 13″ roasting pan, toss all of the prepared vegetables with half of the wine marinade and season liberally with salt and pepper. Sprinkle half the rosemary leaves over the vegetables.
  2. Rinse and pat the chicken halves dry. Position a roasting rack above the vegetables. Place the chicken in a large bowl and pour the remaining wine-olive oil marinade over the chicken, being sure to coat all pieces thoroughly. Season the chicken liberally with salt and pepper on both sides and arrange, skin side up on the rack above the vegetables.
  3. Roast the chicken and vegetables for 45-60 minutes until the vegetables are tender and the largest pieces of chicken register an internal temperature of 165 F.
Recipe Notes

Serve the amazing pan juices with a side of noodles, quinoa or rice and make sure you have plenty of crusty bread on hand to sop up the juices with.


This recipe uses Frescolio’s Herbes de Provence Infused EVOO. You could also try it with the either of the following EVOO for a different taste: