Roast Chicken Provencal in early celebration of Bastille Day, 2022, accompanied by two dishes first tried during my “bastille” period in 2021: A modified Salad Nicoise (no potatoes or eggs ...

Season the chicken on all sides with salt and pepper. In a large bowl, stir together 2 tablespoons of oil, the herbes de Provence, ¼ teaspoon salt and 1 teaspoon pepper.

A chicken quarter will be mainly dark meat. The thigh, leg, or drumstick, of the chicken, are used most and therefore a tougher but more flavorful cut of meat.

They sear just the skin side of the chicken and toss the blend with garlic, onion, bell pepper, tomatoes, zucchini and capers. Then they nestle the meat into the vegetables to roast in a 475℉ oven.

Americans love chicken, and we eat a lot of it — more than 90 pounds per person. So we're always on the lookout for great chicken recipes. This one for Herbes de Provence Chicken is a one-pan ...

Pan-roasted Spring Chicken Provençal Time: 1 hour Serves 4-6 For the salsa and marinated artichokes: 4 cloves garlic 1-2 Fresno chiles, seeds removed 1 tablespoon capers, drained and rinsed 1/2 ...

Lightly blot excess marinade off the chicken breasts and grill until cooked through and meat is 160 degrees on a meat thermometer, about 4 to 5 minutes per side.

Heat the oven to 475℉ with a rack in the middle position. Season the chicken on all sides with salt and pepper. In a large bowl, stir together 2 tablespoons of oil, the herbes de Provence, ¼ ...