Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence
In this simple skillet dinner, we sear just the skin side of bone-in chicken breasts, then roast them on top of a bed of sunny Mediterranean vegetables. Before cooking, the veggies are tossed with herbes de Provence, an aromatic seasoning blend that typically includes rosemary, thyme, savory, marjoram and oregano, and sometimes other spices and herbs such as fennel, sage, lavender and tarragon. Dry vermouth, with its herbaceousness, is an ideal deglazing liquid for the browned bits left in the pan after searing the chicken, but dry white wine works, too.
12-ounce bone-in, skin-on chicken breasts, trimmed
Kosher salt and ground black pepper
01Heat the oven to 475℉ with a rack in the middle position. Season the chicken on all sides with salt and pepper. In a large bowl, stir together 2 tablespoons of oil, the herbes de Provence, ¼ teaspoon salt and 1 teaspoon pepper. Add the garlic, onion, bell pepper, tomatoes, zucchini and capers, then toss to combine; set aside.
Really nice and flavorful recipe. Highly recommended.
Notes - I generally like basil, but would omit it here - I don't think it's necessary and its addition starts to overcomplicate a dish that is otherwise simple but wonderfully flavorful.
I was unable to find 12 oz. chicken breasts, and had to use 16 oz breasts. I compensated by frying skin-side-down for the full 8 minutes, and then frying an additional 5 minute skin-side-up before proceeding with the rest of the recipe; then went the full 25 minutes in the oven, which brought the chicken to a little over 150° - cooked but still moist. Worked well.
The vermouth is critical in elevating the dish from a nice roast chicken to something with more going on; it adds subtle but unmistakable herbal notes to the final dish.