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Pan Fried Chicken with Herbes de Provence Recipe

The aromas of Provence on a plate

Pan Fried Chicken with Herbes de Provence

you will need: (serves4)
  • Preheat an oven to 200ºC.
  • Rub the chicken with 1 Tbs. of the olive oil. Season the chicken generously on both sides with salt and pepper, then rub on both sides with the Herbes de Provence.
  • In an ovenproof pan roaster or a sauté pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Working in batches, place the chicken, skin side down, in the pan and sear until browned and crisp, about 6 minutes per batch.
  • Return all the chicken, skin side up, to the pan and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 70ºC, 10 to 15 minutes.
  • Transfer the chicken to a cutting board, cover loosely with aluminium foil and let rest for 5 minutes. Leave the chicken breasts whole or cut into slices, if desired. Drizzle with olive oil and serve immediately.

Recipe and image credit: Williams-Sonoma Kitchen

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