Provencal Chicken

I will admit, I’m not a big fan of chicken (or any meat for that matter) that has a bone in it. It just really weirds me out. My wonderful friend Star gave me her copy of Everyday Food, and I was so excited when I found this recipe in there.

This chicken was amazing. We bought the Herbes de Provence at our local farmers’ market, and I know that’s what made the dish. The herbs mixed with the dijon mustard gave this such a wonderful flavor. The chicken was moist with a crisp and flavorful skin. We served this with roasted carrots, and it was the perfect pairing.

Provencal Chicken
Ingredients:
2 bone-in, skin-on chicken breast halves
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried Herbes de Provence or thyme
Coarse salt and ground pepper

Directions:
-Preheat oven to 475 degrees, with rack in top position.
-Place chicken in center of a rimmed baking sheet.
-Using your fingers, carefully loosen skin.
-In a small bowl, combine Dijon and Herbes de Provence.
-Spread mixture under skin.
-Season chicken with salt and pepper.
-Roast until an instant-read thermometer inserted in thickest part of chicken (avoiding bone) registers 165 degrees, 30 to 35 minutes.

Source: Everyday Food