A favorite roasted chicken dinner at my house stars a bone-in skin-on chicken breast. I like to experiment with different herb rubs. A popular herb rub for chicken in my kitchen includes Herbs de Provence. You’ll love my Roasted Chicken Breasts with Herbs de Provence. It’s a Spring-forward entree that may bring an early Spring to your table.
Herbes de Provence is an herb medley that originated in the Provence region of southern France. The medley can contain quite a number of herbs including lavender, basil, marjoram, sage, savory, fennel, oregano and others. It’s a very bold mixture that I just love. We use herbs de provence in a number of dishes, and I’ve even mixed my own spice rubs.
Roasted vegetables pair well with these roasted chicken breasts. Additionally, some Truffled Mashed Potatoes and honeyed carrots on the side offer earthy sweetness.
Start out with two bone-in, skin-on chicken breasts. Put them in a baking dish on a wire rack.
With your fingers, carefully separate the chicken skin from the chicken meat and slide in a few pats of butter per chicken breast. The butter pats will help keep the chicken moist while it is roasting.
Pull the chicken skin over the butter pats to cover them.
Drizzle a bit of canola oil over the chicken skin, and sprinkle the herbs de provence over the chicken. Season with coarse sea salt and freshly cracked black pepper.
I like to use an unsalted chicken stock/broth in this dish. Try Kitchen Basics or another brand. Whatever you like.
Add some chicken stock and some white wine to the pan.
Cover the pan with foil and put it into a preheated 325 degree Fahrenheit oven. Roast the chicken breasts for 30 minutes. Then remove the foil to let the chicken breasts roast to a nice golden brown.
When the roasted chicken breasts are done, take them out of the oven and let them rest a few minutes.
Place a chicken breast on each serving plate. Add your favorite side dishes, and serve!
The best part of this dish? The crispy herby skin from the chicken. Many people are trying to cut back on their fat intake, however, this crispy skin is a once-in-a-while treat. You can use boneless skinless chicken breasts, but I find that the bone-in chicken breasts are far more succulent for this dish. Either way, I hope you enjoy this dish.
From the kitchen of A Food Lover’s Delight….
Roasted Chicken Breasts with Herbs de Provence
2 bone-in skin-on chicken breasts
2 T butter
2 T herbs de provence
1 T coarse sea salt
1 T canola oil
1 c chicken broth/stock
1 c white wine
1. Preheat your oven to 325 degrees Fahrenheit.
2. Spray a baking dish with cooking spray.
3. Place two bone-in skin-on chicken breasts into the baking dish on top of a wire rack so the chicken doesn’t stick to the bottom of the dish.
4. Carefully separate small areas of the skin from the chicken breasts to make a pocket in each between the skin and the chicken meat. Slide in some pats of butter underneath the skin, and pull the skin back into place.
5. Brush the chicken skin with some canola oil.
6. Sprinkle the herbs de provence onto the chicken skin. Season with coarse sea salt and cracked black pepper.
7. Add the chicken stock/broth and white wine to the bottom of the baking dish.
8. Cover the baking dish with foil and roast for 30 minutes.
9. After 30 minutes, remove the foil and let the chicken skin brown a bit. Roast the chicken breasts a total of 45 – 60 minutes. Use a meat thermometer to check that the internal temperature for the chicken is 170 degrees.
10. Remove the baking dish from the oven and let the chicken breasts sit for a few minutes.
11. Place a roasted chicken breast on each serving plate.
12. Serve with your favorite side dishes.
Variations: You can omit the white wine if you don’t like to cook with alcohol. Just add more chicken broth/stock. Use a turkey breast instead of the two bone-in chicken breasts and adjust the cooking time. You can add more or less of the herbs de provence.
Order some Herbes de Provence for yourself:
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