I've really been wanting to experiment with all the new herbs I got at The Savory Spice Shop. And since some of them are new to me, I want to use them for the first time in a way that really let's their flavors come out so I can really get a feel for what they'll add to other, more complicated, dishes.
And so, I grabbed some chicken, a lemon and my Herbes de Provence spice packet.
Melt two tablespoons of butter in a large cast-iron skillet. Place chicken in and sprinkle each piece with herbes de provence, salt and a bit of pepper.
Then squeeze the juice of a lemon over everybody. You could also add the zest of a lemon if you're really into that lovely lemony flavor.
Brown the chicken on both sides.
Place the chicken (still in the cast-iron skillet) into your oven. Pour one can of chicken broth over the top.
Roast the chicken in an oven set to 375 until cooked through. It took about 20 minutes for my chicken legs to finish in the oven.
Sadly, I don't have a nice finished product photo because I had to rush off to a meeting at church and when I got home, my husband, daughter and father-in-law had "taken care" of all but one leg. And one chicken leg is a very pitiful thing to photograph. :)
Lemon and Herbes de Provence Chicken (printable recipe)
4-8 pieces of chicken, whatever kind makes you happy.
2 tbsp. butter
2 tsp. herbes de provence
salt and pepper
1 can of chicken broth (you could also use 1-2 cups of white wine)
In a large cast-iron skillet, melt butter over medium-high heat. Add chicken pieces. Season each piece with herbes de provence, salt and pepper. Sear chicken on both sides. Squeeze the juice of a lemon over everybody. Pour chicken broth into the skillet.
Place the skillet into an oven preheated to 375 and bake until chicken is cooked through. About 15-30 minutes, depending on what kind of chicken pieces you use.