Quick & Easy: Pan-Roasted Chicken with Herbes de Provence

5 Ingredients or Less, Cook, Healthy Eating, Weeknight Dinner

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 about “Quick & Easy: Pan-Roasted Chicken with Herbes de Provence

  1. Paula

    Quick question, your photo shows a lid resting on the pan. Do you cover the chicken while in the oven?

    Reply
  2. Olivia Ware Post author

    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!

    Reply

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