Food: The dried seasoning blend herbesdeProvence is a one-stroke flavor booster that evokes Mediterranean summer
Sunny southern France, known for swaying fields of purple lavender buds, also is flush with all manner of aromatic herbs. Tarragon, fennel, savory, sage, marjoram, parsley, rosemary, thyme, mint, oregano and more grow wild.
We use it to great effect with bone-in chicken breast in this simple skillet dinner from our book"Tuesday Nights Mediterranean," which features weeknight-friendly meals from the region. Before searing just the skin side of the chicken, we toss the blend with garlic, onion, bell pepper, tomatoes, zucchini and capers. We then sear the chicken and nestle it into the vegetables to roast in a 475℉ oven.
When shopping, look for bone-in chicken breasts that are about 12 ounces each. Larger ones require longer cooking, which will result in overdone vegetables. And when you remove the skillet from the oven, don't forget that the handle will be hot. Pan-roasted chicken and summer vegetables.
In a 12-inch oven-safe skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the chicken skin down and cook without disturbing until golden brown, 5 to 8 minutes. Using tongs, transfer the chicken skin up to a large plate.
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