The most common question we get in the spice shop is "what's good on chicken" and this go-to Lemon Chicken with Herbes de Provence as always high on the list. Classic but never boring, the lemon-chicken combination is a perfect fit, and this dish is a one pan crowd pleaser. We opted for bone in skin on chicken breast for optimum juiciness and Herbes de Provence for a classic French application. We added lavender for a touch of woodsy flowers that bring out the sweetness in the lemon and a buttery chardonnay to give the broth body. Pull out this recipe for any quick weeknight supper, everyone loves it!
Herbes de Provence Lemon Chicken
The most common question we get in the spice shop is "what's good on chicken" and this go-to Lemon Chicken with Herbes de Provence as always high on the list. Classic but never boring, the lemon-chicken combination is a perfect fit, and this dish is a one pan crowd pleaser. We opted for bone in skin on chicken breast for optimum juiciness and Herbes de Provence for a classic French application. We added lavender for a touch of woodsy flowers that bring out the sweetness in the lemon and a buttery chardonnay to give the broth body. Pull out this recipe for any quick weeknight supper, everyone loves it!
The most common question we get in the spice shop is "what's good on chicken" and this go-to Lemon Chicken with Herbes de Provence as always high on the list. Classic but never boring, the lemon-chicken combination is a perfect fit, and this dish is a one pan crowd pleaser. We opted for bone in skin on chicken breast for optimum juiciness and Herbes de Provence for a classic French application. We added lavender for a touch of woodsy flowers that bring out the sweetness in the lemon and a buttery chardonnay to give the broth body. Pull out this recipe for any quick weeknight supper, everyone loves it!
Ingredients
- 3 bone-in chicken breasts, skin-on, about 1 lb each
- 2 teaspoons kosher salt
- 1/2 teaspoon Peppercorn - Black - Tellicherry
Peppercorn - Black - TellicherryBlack pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr... - 2 tablespoons unsalted butter
- 1 cup shallots, julienned
- 2 tablespoons garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Herbes de Provence
Herbes de ProvenceA classic blend from the south of France, the individual herbs used and their ratios vary from house to house and village to village. Our Herbes de Provence recipe features savory, m... - 1/2 teaspoon Lavender - French
Lavender - FrenchLavender flowers have a distinctly floral flavor, and give wonderful nuance to herbal blends. The bright purple buds are potent, and a little goes a long way. Lavender flowers can be... - 1 lemon, cut into 6 wedges
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Sel de Mer
Sel de MerThis deep, peaty sea salt from France has a coarse texture and mineral-rich flavor. A light gray color to the coarse crystal comes from the natural minerals from the sea water. Sel d...
Preparation
Preheat the oven to 375 degrees.
Pat the chicken breasts dry and liberally season with salt and pepper.
Warm the butter in a small dutch oven over medium-low heat, and add the chicken skin side down, browning for about 5-8 minutes on medium. Turn the chicken when the skin is golden and flip on the other side, cooking for about 6 minutes.
Add the shallots and garlic, and cook for just 1 minute, making sure that the garlic does not brown. Add the white wine, chicken stock, lemon juice, Herbes de Provence and lavender. Nestle the lemon wedges around the chicken.
Add the shallots and garlic, and cook for just 1 minute, making sure that the garlic does not brown. Add the white wine, chicken stock, lemon juice, Herbes de Provence and lavender. Nestle the lemon wedges around the chicken.
Bake for about 25 minutes, until the internal temperature of the chicken reaches 165 degrees and the skin is golden brown. Let the chicken rest for 5 minutes.
Serve hot with the pan juices and garnish with sel de mer, if desired.
Serve hot with the pan juices and garnish with sel de mer, if desired.
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Herbes de Provence Lemon Chicken
| Entrees, One Pot Meals
The most common question we get in the spice shop is "what's good on chicken" and this go-to Lemon Chicken with Herbes de Provence as always high on the list. Classic but never boring, the lemon-chicken combination is a perfect fit, and this dish is a one pan crowd pleaser. We opted for bone in skin on chicken breast for optimum juiciness and Herbes de Provence for a classic French application. We added lavender for a touch of woodsy flowers that bring out the sweetness in the lemon and a buttery chardonnay to give the broth body. Pull out this recipe for any quick weeknight supper, everyone loves it!
Jamie Aragonez
Jamie Aragonez
