Herbs de Provence Roasted Chicken

Herbes de Provence Roasted Chicken Breasts with Honeyed Carrots and Truffled Mashed Potatoes (Photo Credit: Adroit Ideals)

Herbs de Provence Roasted Chicken. 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 Herbs de Provence Roasted Chicken. It’s a Spring-forward entree that may bring an early Spring to your table.

Truffled Mashed Potatoes, Honeyed Carrots, and Roasted Bone-In Chicken Breasts with Herbes de Provence rub (Photo Credit: Adroit Ideals)
Truffled Mashed Potatoes, Honeyed Carrots, and Roasted Bone-In Chicken Breasts with Herbes de Provence rub (Photo Credit: Adroit Ideals)

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.

Whole Foods Market's 365 brand Herbes de Provence (Photo Credit: Adroit Ideals)
Whole Foods Market’s 365 brand Herbes de Provence (Photo Credit: Adroit Ideals)

Roasted vegetables pair well with these roasted chicken breasts. Additionally, some Truffled Mashed Potatoes and honeyed carrots on the side offer earthy sweetness.

Roasted Chicken Breasts with Herbs de Provence and Roasted Vegetables (Photo Credit: Adroit Ideals)
Roasted Chicken Breasts with Herbs de Provence and Roasted Vegetables (Photo Credit: Adroit Ideals)

Start out with two bone-in, skin-on chicken breasts. Put them in a baking dish on a wire rack.

Two bone-in skin-on chicken breasts (Photo Credit: Adroit Ideals)
Two bone-in skin-on chicken breasts (Photo Credit: Adroit Ideals)

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.

Slide the butter pats underneath the chicken skin (Photo Credit: Adroit Ideals)
Slide the butter pats underneath the chicken skin (Photo Credit: Adroit Ideals)

Pull the chicken skin over the butter pats to cover them.

Make sure the chicken skin is pulled over the butter pats (Photo Credit: Adroit Ideals)
Make sure the chicken skin is pulled over the butter pats (Photo Credit: Adroit Ideals)

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.

Sprinkle the Herbes de Provence, coarse sea salt, and freshly cracked pepper over the chicken breasts.  (Photo Credit: Adroit Ideals)
Sprinkle the Herbes de Provence, coarse sea salt, and freshly cracked pepper over the chicken breasts. (Photo Credit: Adroit Ideals)

I like to use an unsalted chicken stock/broth in this dish. Try Kitchen Basics or another brand. Whatever you like.

Kitchen Basics' Unsalted Chicken Stock (Photo Credit: Adroit Ideals)
Kitchen Basics’ Unsalted Chicken Stock (Photo Credit: Adroit Ideals)

Add some chicken stock and some white wine to the pan.

Add chicken broth and white wine to the pan (Photo Credit: Adroit Ideals)
Add chicken broth and white wine to the pan (Photo Credit: Adroit Ideals)

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.

Remove the foil so the chicken breasts can brown during the remainder of roasting (Photo Credit: Adroit Ideals)
Remove the foil so the chicken breasts can brown during the remainder of roasting (Photo Credit: Adroit Ideals)

When the roasted chicken breasts are done, take them out of the oven and let them rest a few minutes.

Herbes de Provence Roasted Chicken Breasts are done (Photo Credit: Adroit Ideals)
Herbes de Provence Roasted Chicken Breasts are done (Photo Credit: Adroit Ideals)

Place a chicken breast on each serving plate. Add your favorite side dishes, and serve!

Herbes de Provence Roasted Bone-in Chicken Breasts, Redskin Mashed Potatoes, Chicken Gravy, and Garlicky Green Beans (Photo Credit: Adroit Ideals)
Herbes de Provence Roasted Bone-in Chicken Breasts, Redskin Mashed Potatoes, Chicken Gravy, and Garlicky Green Beans (Photo Credit: Adroit Ideals)
Herbes de Provence Roasted Chicken Breasts with Honeyed Carrots and Truffled Mashed Potatoes (Photo Credit: Adroit Ideals)
Herbes de Provence Roasted Chicken Breasts with Honeyed Carrots and Truffled Mashed Potatoes (Photo Credit: Adroit Ideals)
Serve these Herbes de Provence chicken breasts with my Roasted Vegetables (Photo Credit: Adroit Ideals)
Serve these Herbes de Provence chicken breasts with my Roasted Vegetables (Photo Credit: Adroit Ideals)

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.

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From the kitchen of A Food Lover’s Delight….

Herbs de Provence Roasted Chicken

Ingredients:

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

Method:

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.

Serves 2 as a main course. Serve with my Roasted Vegetables and/or a starch side dish such as my Truffled Mashed Potatoes or Easy Mashed Potatoes.

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.

Roasted Bone-In Chicken Breasts with Herbes de Provence served along with Honeyed Carrots and Truffled Mashed Potatoes (Photo Credit: Adroit Ideals)
Roasted Bone-In Chicken Breasts with Herbes de Provence served along with Honeyed Carrots and Truffled Mashed Potatoes (Photo Credit: Adroit Ideals)
Bone-in Chicken Breasts roasting in the oven (Photo Credit: Adroit Ideals)
Bone-in Chicken Breasts roasting in the oven (Photo Credit: Adroit Ideals)

Order some Herbes de Provence for yourself:

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