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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.
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