poulet avec herbs de provence (fancy schmancy chicken)

There are so many more fresh vegetable options in the grocery store of late and, combined with roasted chicken, can make a feast for the family dinner table. We have been enjoying experimenting with various herbs and this recipe is our current favorite! I have found that I can round up all sorts of kitchen help, too, simply by having everyone choose their own favorite combinations as we plan meals! This chicken recipe calls for a sprinkling of Herbs de Provence, which is a combination of thyme, basil, fennel seed, savory, rosemary, lavender, and tarragon. You can usually find it in the grocery store but if not it can be ordered from Penzeys Spices.

Poulet avec Herbs de Provence

chicken breasts with skin and bones left intact
olive oil
lemon juice, fresh or bottled
minced garlic
coarse salt
fresh ground pepper
Herbs de Provence

In baking dish, place chicken breasts, skin side up. Over all squeeze lemon juice, about 1/2 lemon per breast. Drizzle with olive oil and sprinkle with garlic, salt, pepper, and the herbs (about 1 tsp. per breast). Bake in 375 degree oven until juices run clear, meat is tender, and the tops are a rich, golden brown. (This will depend on the size of the breasts.) Baste with pan juices several times while roasting and as you serve.


Fresh Roasted Vegetables

We have been experimenting with all sorts of combinations of vegetables. This is a great way to introduce new types of veggies to your family and they are so delicious they will soon become the mainstay of your menus, which is great since we are supposed to have 8-10 servings of fruit and vegetables in our diet every day!

On a cookie sheet, arrange any variety of fresh, cleaned and cut raw vegetables. Our favorites include sweet potatoes, asparagus, green beans, onions, mushrooms, carrots, zucchini, winter squash, cauliflower, broccoli, and Brussels sprouts. Drizzle with olive oil and sprinkle with minced garlic, dried parsley flakes, coarse salt, and fresh ground pepper. Bake in 375 degree oven until lightly browned and tender. You will need to begin with the hardier ones and add those that don’t need as much cooking time as you go on.

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Comments

  1. Stacie says

    …brussel sprouts… 😉

    This sounds divine, I might have each of those herbs, I have to make my own and try it out!

  2. says

    Well, 4/5ths of us love the Brussels sprouts! I did find small bags of the Herbs de Provence in the spice section at The Fresh Market. I’ll be Trader Joe’s would also have it. This is the best way ever to eat green beans, I’m telling you.

  3. Dana says

    I LOVE lemon on chicken. I make a rub mix, with lemon zest, the herbs, garlic and oil and use it for roasting a whole chicken. This sounds like a delicious version for chicken pieces. Making me hungry just reading this 🙂

  4. says

    Thanks, Karen! I tried this the other night for my gang (using butter instead of the olive oil) and it was a hit. I’m planning on making it again tonight :).

  5. says

    I am making it for dinner again tonight, too, along with some veggie kabobs that were on special at the store this am! Will post another recipe that Martha Stewart suggested this week that is out of this world…..asparagus quiche.

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