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.
Paula 
Erica 
John 
reggie 
