Infused with the flavor of summery herbs common to Southern France — including thyme, lavender flowers, rosemary and marjoram — these aromatic chicken breasts are first seared in a hot pan and later finished in the oven until golden brown.
Prep time: 0 min
Cook time: 30 min
Total time: 30 min
Ingredients
Serves 4
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4 Bone-In, Skin-On Chicken Breasts
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2 Tablespoons Olive Oil, divided
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1/2 Teaspoon Gray Sea Salt
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1/2 Teaspoon Fine Ground Black Pepper
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3 Teaspoons Herbes De Provence
Directions
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Preheat oven to 375°F.
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Rub chicken with 1 tablespoon olive oil, season with Gray Sea Salt and pepper, and rub with Herbes de Provence.
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Heat remaining olive oil in oven-safe pan or Dutch oven over medium-high heat. When oil is shimmering, brown chicken skin-side down, working in batches, until caramelized and crisp, about 6 minutes per batch.
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Return all chicken to pan, skin-side up, and transfer to oven to roast until instant-read thermometer inserted into thickest part of breast, away from bone, registers 160°F, about 15 minutes.
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Remove from oven and let rest 5 minutes. Drizzle with pan sauces and serve hot.