HERBES DE PROVENCE &
LEMON CHICKEN
Erbe di Provenza e Pollo di Limone
Ingredients
2 lbs. Split chicken breast, bone-in, skin-on, as 4 pieces
1 tbsp + pinch Herbes de Provence
4 tbsp. Lemon juice (fresh is preferable)
1/2 c. Dry white wine
1 tsp. Lemon zest
1/2 c. Olive oil (or EVOO)
+/- 1 tsp. Kosher salt
1 tsp. Badia® Lemon Pepper seasoning
1-1/2 tsp. Frank’s® Hot Sauce
Flat leaf parsley, shredded, for garnish
1 Lemon, sliced, for garnish
Directions
• Combine herbs, wine, lemon juice, olive oil, salt, lemon pepper seasoning, and Frank’s® in a covered container, and whisk until well-combined.
• Rinse the chicken and pat dry with paper towels.
• Place chicken in the marinade, and toss to coat well.
• Place chicken in refrigerator, and marinate 2-3 hours to overnight.
• Preheat oven to 425º F. Move rack to top position in oven.
• Place marinated chicken in a rimmed baking dish. (Line dish with aluminum foil for easier clean-up!)
• Place chicken on top rack, and bake, uncovered, for 15 minutes.
• Remove baking dish, and reposition rack to center position
• Reduce heat to 325ºF, and return chicken to oven.
• Bake, uncovered, for another 20-25 minutes, until instant-read meat thermometer registers 160º-165ºF when inserted at thickest point.
• Remove, and let rest uncovered for about 5 minutes.
• Transfer to serving platter, garnish with the parsley and lemon slices, and serve.
This is a rather classic dish, with my spin on it and some flavors re-balanced. It’s flavors are beautifully layered, bright and rich without being at all heavy.
It pairs well with a green vegetable – such as steamed broccoli – and a nice, dry white wine. Prosecco is also a lovely and elegant accompaniment!
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