Pan-Roasted Skin-On Chicken Breasts with Herbes de Provence

Name: Pan-Roasted Skin-On Chicken Breasts with Herbes de Provence
Ingredients: 4 (10- to 12-ounce), bone-in split chicken breasts, trimmed, divided; 1 tablespoon crumbled, herbes de Provence; 1½ teaspoons, pepper; 2½ teaspoons, kosher salt; 3 tablespoons, extra-virgin olive oil, divided; 1 tablespoon, lemon juice; 1 tablespoon, chopped fresh chives

Main Courses
Chicken
Roasts

By Mark Huxsoll ･ Appears in Cook's Country October/November 2022

Keeping the skin means that your dinner is flavored with a secret ingredient: schmaltz.

SERVES 4

TIME 1½ hours, plus 1 hour salting

Pan-Roasted Skin-On Chicken Breasts with Herbes de Provence

Why This Recipe Works

This is a members' feature.