Easiest Way to Spring Eating on a Dime Herbes De Provence Chicken

Easiest Way to Spring Eating on a Dime Herbes De Provence Chicken Delicious, fresh and tasty.

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!

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.

You can cook Herbes De Provence Chicken using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients of Herbes De Provence Chicken

1. Prepare of boneless, skinless chicken breasts.

2. Prepare of herbes de provence.

3. It’s of onion powder.

4. You need of garlic powder.

5. It’s of ground white pepper.

6. You need of shallots; large half moons.

7. Prepare of stalks asparagus; trimmed and cut in half.

8. Prepare of red wine.

9. Prepare of roasted green bell pepper; large dice.

10. It’s of roasted red bell pepper; large dice.

11. It’s of roasted yellow bell pepper; large dice.

12. Prepare of garlic; minced.

13. You need of handfuls arugala.

14. You need of chicken stock.

15. Prepare of butter.

16. It’s of olive oil; as needed.

17. It’s 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.

Herbes De Provence Chicken instructions

1. Marinate chicken in half the wine for 4-48 hours..

2. 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..

3. Add red wine to pan. Deglaze with a wooden spoon. Until wine is nearly evaporated..

4. 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..

5. Return chicken to pan. Cover and bake at 350° for approximately 40-45 minutes or until thermometer reaches 165°..

6. Remove chicken from pan and let rest on cutting board a few moments before slicing..

7. Add arugala and toss quickly. Pan will be hot..

8. 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.