Herbes de Provence Roasted Chicken Breasts
Infused with a blend of aromatic dried herbs, these roasted chicken breasts bring the authentic flavors of Provence, France right to your table. Herbes de Provence – a traditional blend of summer herbs found in the region – typically includes dried thyme, lavender, rosemary, marjoram, fennel seed, savory, and basil.
These herb-roasted chicken breasts are seasoned with Herbes de Provence, pan-seared in olive oil, and then baked in the oven until crisp and golden brown. Pair them with seasonal roasted vegetables and a crisp white wine for a weeknight or weekend dinner that will transport your taste buds to the south of France.
- 4 Chicken Breasts, skin-on
- 2 tbsp. Olive Oil, divided
- 1/2 tsp. Sea Salt
- 1/2 tsp. ground Black Pepper
- 3 tsp. Curious Spoon Herbes de Provence
From the Kitchen
- Dutch Oven or Large Oven-Safe Pan
Notes from the Chef:
Let the chicken sit uncovered in the fridge overnight before preparing. This will help the skin dry out and produce a crispy texture when roasted!
Preheat oven to 375°F.
Rub chicken with 1 tbsp. olive oil. Season with salt and pepper then rub with Curious Spoon Herbes de Provence seasoning.
Heat 1 tablespoon of olive oil in Dutch oven or large oven-safe pan over medium-high heat. Once oil is hot, add chicken breasts skin-side down. Cook for about 6 minutes until chicken is caramelized and crisp. Depending on size of pan, cook the chicken in batches to prevent overcrowding and undercooking.
Position chicken in pan skin-side up. Transfer pan to oven and roast chicken for approximately 15 minutes, until cooked through and internal temperature of chicken reaches 160 F.
Remove pan from oven and let the chicken rest for 5 minutes. Serve hot and drizzle with the juices from the pan.