Herbes de Provence Lemon Chicken
- Details
The most common question we get in the spice shop is “what’s good on chicken” and this go-to Lemon Chicken with Herbes de Provence as always high on the list. Classic but never boring, the lemon-chicken combination is a perfect fit, and this dish is a one pan crowd pleaser. We opted for bone in skin on chicken breast for optimum juiciness and Herbes de Provence for a classic French application. We added lavender for a touch of woodsy flowers that bring out the sweetness in the lemon and a buttery chardonnay to give the broth body. Pull out this recipe for any quick weeknight supper, everyone loves it!
Herbes de Provence Lemon Chicken
Ingredients
- 3 bone-in chicken breasts, skin-on, about 1 lb each
- 2 teaspoons kosher salt
- 1/2 teaspoon Tellicherry black pepper, ground
- 2 tablespoons unsalted butter
- 1 cup shallots, julienned
- 2 tablespoons garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Herbes de Provence
- 1/2 teaspoon Lavender, ground
- 1 lemon, cut into 6 wedges
- sel de mer, for garnish
Instructions
- Preheat the oven to 375 degrees.
- Pat the chicken breasts dry and liberally season with salt and pepper.
- Warm the butter in a small dutch oven over medium-low heat, and add the chicken skin side down, browning for about 5-8 minutes on medium. Turn the chicken when the skin is golden and flip on the other side, cooking for about 6 minutes. Add the shallots and garlic, and cook for just 1 minute, making sure that the garlic does not brown. Add the white wine, chicken stock, lemon juice, Herbes de Provence and lavender. Netsle the lemon wedges around the chicken.
- Bake for about 25 minutes, until the internal temperature of the chicken reaches 165 degrees and the skin is golden brown. Let the chicken rest for 5 minutes. Serve hot with the pan juices and garnish with sel de mer, if desired.
Summer Vegetable Pasta Bake
For summer gatherings, this healthy pasta bake offers an easy way to keep a large group fed and get in some vegetables along with the burgers and brats. Using a medley of fresh summer vegetables, …
Big Love Buttermilk Fried Chicken
When Heather Earnhardt opened her tiny cafe, The Wandering Goose, in Seattle, she added a little bit of Southern charm and comfort to the city. From her childhood in the South with her close-knit family …
Michael’s Boeuf A La Bourguignonne
Turkey dominates the center of the Thanksgiving spread, but it doesn’t have to be the only protein on the table. Boeuf a la Bourguignonne is a French peasant dish from Burgundy that uses beef simmered …
Golden Turmeric Granola with Dried Berries
Start your day with this powerhouse of nutrition and flavor. We’ve infused coconut oil with turmeric and star anise to turn everyday granola into a beautiful ambrosia with whole Indian coriander seeds and tart dried …
Creole Sausage and Shrimp Jambalaya
Many cuisines have a meat and rice dish in their repertoire, and Jambalaya is the Deep South’s version. This dish doesn’t take all that long to cook, making it a delicious one pan meal. The …
Leave a Comment