Herbs of Provence Chicken & Roasted Potatoes

January 07, 2018

Herbs of Provence Chicken & Roasted Potatoes

The French cuisine that French people eat is at its core simpler than people would want to make you believe. The way I would describe French food, and particularly Parisian food is at its core good, wholesome ingredients, cooked simply without too many extra sauces. This Herbs of Provence chicken & roasted potatoes recipe is perfect for any winter night. It is flavorful and easy to prepare.

Before starting, I wanted to discuss Herbs of Provence. Herbs of Provence is an herb blend, from you guessed it, the South of France. Usually it includes, thyme, Summer savory, rosemary, basil, and lavender.

Thyme (thym in French) is an aromatic herb that comes from the mint family of herbs and provide an earthy flavor. Summer savory (sariette) has a delicate flavor and is very similar to thyme. In fact, it goes very well with it, and can be used interchangeably. Rosemary (romarin) is one of the most typical herbs from Provence. It is used in the majority of recipes from the South of France and became popular under the reign of Charlemagne in the 8th century. It has an astringent taste and a characteristic aroma. Basil (basilic) is a staple of Mediterranean cuisine. While usually consumed fresh, dried basil offers a subtly sweet and aromatic aroma that goes hand in perfectly with earthier herbs such as thym and rosemary. Lastly, lavender (lavande) has a distinctive flavor and aroma, making it instantly recognizable. It adds a flowery scent and balances well with the earthy herbs used in Herbs of Provence.

While Herbs of Provence have long been used in Provence, its commercialization outside of the region started in the 1960s and has expanded since then because of its delicious flavor profile and versatility. In France, they are used with grilled and roasted meats, fish, pasta, roasted vegetables and tomato dishes such as stuffed tomatoes.

Herbs of Provence Chicken & Roasted Potatoes (for 2 people)
Prep time: 15 min
Cook time: 30 min

Ingredients
1 large russet potatoes
1 clove garlic
2 chicken breasts
1/2 lemon
Herbs of Provence
Olive oil, salt & pepper
Guérande salt flower, for finishing touches

    1. Preheat your oven to 425F.

    2. Wash and cut the potatoes in pieces about a ½ inch width and 1 inch length. Leave in a large bowl.

    3. Mince the garlic clove and add it to the potatoes.

    4. Add about a tablespoon of olive oil, salt & pepper and mix so that the potatoes are well coated in seasoning.

    5. Bake for 30 min. While the potatoes are baking, you can get started on the chicken.

    6. Squeeze the juice of a ½ lemon and keep the juice.

    7. Add a little bit of olive oil in a medium pan over medium heat.

    8. Add the chicken breast and cook over high heat for 2 minutes on each side.

    9. Return to medium heat, and add the lemon juice over the meat.

    10. Sprinkle the Herbs of Provence over the chicken. Add salt and pepper to taste. Continue to cook for about 10 min, turning the chicken to the other side when it is about halfway ready.

    Once the chicken has a nice, golden color, it is ready! Make sure to check the inside is cooked through before serving. To check the potatoes for doneness, plant a fork in a piece. If it easy to remove it, the potatoes are ready as well. Add a pinch of Guérande salt flower to add a multi-dimensional flavor to the dish and serve.

    Enjoy this classic and hearty French meal!




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