Pan-Roasted Chicken with Herbes de Provence

Pan-Roasted Chicken with Herbes de Provence is rated 5.0 out of 5 by 2.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4

These succulent chicken breasts are prepared using a technique called pan roasting. First, the pieces are quickly seared in an ovenproof pan on the stovetop, which creates a flavorful caramelized exterior. Then the pan is transferred to a hot oven to finish cooking the chicken.

Ingredients:

  • 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

Directions:

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.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from C'est magnifique! Very delicious! I used skinless, boneless chicken breast (it's what I had on hand). Also did not have an oven-safe pan, so after searing on the stove top I transferred the chicken to a baking dish. Chicken came out a little on the dry side, though likely my fault; wasn't sure if they were all the way done as I don't have a thermometer so I left them in the oven for a couple extra minutes. Still turned out great regardless. Served with Polish breaded gnoccis and corn with a pinch of sugar. Next time I might add a little lemon juice and a bit of butter before putting in oven to prevent from drying out. Also would probably be better with skins on. Overall, very easy to prepare and very yummy!! Would definitely recommend!!
Date published: 2015-06-04
Rated 5 out of 5 by from Simple but delicious This is a great meal for a quick dinner that tastes gourmet. I used chicken tenderloins which I keep in my freezer and they only take about 3-4 minutes per side once defrosted. I served the tenders with sautéed spinach and cooked packaged orzo and rice pilaf. Herbes de Provence and olive oil…simply delicious chicken.
Date published: 2014-11-21
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