For many of us, the ultimate weeknight meal is one that:
A) Comes together quickly
B) Uses five ingredients or less
C) Tastes delicious!
Our Pan-Roasted Chicken with Herbes de Provence fits all the criteria. This recipe has earned a five-star rating from customers, who’ve raved about the ease of cooking and savory flavors. Bonus: it’s even kid-friendly.
Take one reviewer’s advice and serve the dish this fall with a Spinach and Pear Salad and a loaf of multigrain bread.
Pan-Roasted Chicken with Herbes de Provence
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
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.
8 comments
Reggie, Herbes de Provence is a blend of dried herbs typical of the south of France. It generally includes thyme, basil, savory, fennel and lavender and can be used to flavor meat, poultry, sauces and stews. You can learn more here: https://www.williams-sonoma.com/products/herbs-of-provence/
what is herbes de provence ?
John, I’d recommend using a pan with a diameter around 10 inches. This 3-quart one is a good option: https://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-saute-pan/
Erica, although I haven’t tested the recipe with skinless, boneless breasts, I think it would work fine. Just be careful in the initial browning stage not to burn the breasts, since the skin won’t be there to protect it. Good luck!
What size saute pan would you recommend for this recipe?
I was wondering if this would work with skinless boneless breasts?
Paula, you don’t need to cover the chicken while it’s in the oven. Enjoy!
Quick question, your photo shows a lid resting on the pan. Do you cover the chicken while in the oven?