Pan-Roasted Chicken With Herbes De Provence
This recipe for Herbes de Provence Roasted Chicken features tender and juicy chicken breasts seasoned with aromatic herbs. The chicken is seared to a crispy perfection before being roasted in the oven, resulting in a delightful dish that is bursting with flavor. Serve this succulent chicken with a drizzle of olive oil for a delicious and satisfying meal that will impress your dinner guests.
— Constant Cookbook
Ingredients
- 4 bone-in, skin-on chicken breast halves, with wings attached, about 3 lb. total
- 2 Tbs. olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper, to taste
- 2 to 3 tsp. herbes de Provence
Instructions
- Preheat an oven to 400ºF.
- Rub the chicken with 1 Tbs. of the olive oil. Season the chicken generously on both sides with salt and pepper, then rub on both sides with the herbes de Provence.
- In an ovenproof pan roaster or a sauté pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Working in batches, place the chicken, skin side down, in the pan and sear until browned and crisp, about 6 minutes per batch. Return all the chicken, skin side up, to the pan and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160ºF, 10 to 15 minutes.
- Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Leave the chicken breasts whole or cut into slices, if desired. Drizzle with olive oil and serve immediately. Serves 4.
Yield
Serves 4.
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