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.
Beet Sourdough
Spring 2020, the sourdough frenzy started. I had very little bread baking experience and flour was scarce. There was no sourdough starter in sight, but we were in lockdown. After a legit learning curve, and …
Garam Masala Meatballs with Mango Chutney
These meatballs are sweet, spicy, fruity and tangy. We seasoned our meatballs with an all purpose blend, Indian Garam Masala. For the chutney, we used some over-ripened mangoes and barberries, although dried tart cherries would …
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, …
Roasted Cauliflower Soup
This fall roasted cauliflower soup will certainly grace our table more than once this season. It fills the need for belly-warming comfort without being too heavy, reminding us that summer is just barely over and …
FODMAP Friendly Salmon Chowder
This salmon chowder recipe is missing some surprising ingredients! Onions and garlic are two of the most challenging foods to eliminate for the FODMAP diet, and two of the most critical! Enter Asafoetida, the perfect …
Leave a Comment