Herbes De Provence Chicken. Easy to prepare, this recipe came with a packet of herbs de Provence and lavender from Purple Haze Lavender. Our girls, who don't like anything too out there, really liked this dish. The chicken is marinated, so be sure to leave time for the meat to soak in all the flavors!

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Plate dish as pictured on front of card, spooning sauce over chicken, and garnishing carrots with pecans and. Roasted Chicken with Herbes de Provence. Roast chicken and vegetables are perfectly seasoned with Herbes de Provence. We can have Herbes De Provence Chicken using 17 components and 8 steps. Below is just how you prepare.

Components of Herbes De Provence Chicken

Instructions. of boneless, skinless chicken breasts.
Step by step. of herbes de provence.
Detaile. of onion powder.
Detaile. of garlic powder.
Instructions. of ground white pepper.
Instructions. of shallots; large half moons.
Guidelines. of stalks asparagus; trimmed and cut in half.
Guidelines. of red wine.
Step by step. of roasted green bell pepper; large dice.
Step by step. of roasted red bell pepper; large dice.
Guidelines. of roasted yellow bell pepper; large dice.
Instructions. of garlic; minced.
Instructions. of handfuls arugala.
Detaile. of chicken stock.
Step by step. of butter.
Directions. of olive oil; as needed.
Detaile. of salt.

This chicken dish is simple and quick to make, but don't under estimate its sophisticated and delicious flavor. This chicken dish could be baked in the oven or prepared on the grill. A very simple marinade of olive oil, lemon and Herbs de Provence create the most amazing and flavorful compliment to this light and healthy dish. Sprinkle the Herbs de Provence over the chicken.

How To Make Herbes De Provence Chicken

Marinate chicken in half the wine for 4-48 hours..
Dry chicken. Toss with enough oil to cover. Season. Save a bit of each spice to season the veggies. Heat oil in a large cast iron pan or saute pan. Sear each side of the chicken. Remove from pan..
Add red wine to pan. Deglaze with a wooden spoon. Until wine is nearly evaporated..
Add butter and melt slowly. Add shallots, asparagus, peppers, and garlic. Season with remaining spices and a pinch of salt. Toss. Saute one minute. Add stock and bring to a simmer..
Return chicken to pan. Cover and bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°..
Remove chicken from pan and let rest on cutting board a few moments before slicing..
Add arugala and toss quickly. Pan will be hot..
Variations; Dijon, mushrooms, eggplant, tomato concasse, zucchini, spinach, watercress, tomato & garlic confit, white wine, peppercorn melange, parsley, thyme, basil, sage, lavender, marjoram, paprika, boursin.

Place the chicken in a baking pan. Brush the chicken skin with the oil. Sprinkle with the herbs de Provence and salt. If desired, drizzle the chicken with any pan juices. Return the roasting pan to the lower third of your oven for twenty minutes.

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