Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence | Christopher Kimball’s Milk Street

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Milk Street Recipe

Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence

45 minutes

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.

4

Servings

Tip

Don't use oversized chicken breasts; 12-ounce pieces work best. Larger ones require longer cooking, which will result in overdone vegetables. When you remove the skillet from the oven, don't forget that the handle will be hot.

45 minutes

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