Garlic Chicken with Herbs de Provence

I have been wanting to do another recipe using our Herbs de Provence direct from France.  My previous pork tenderloin was really good but need some garlic. My whole family loves garlic.

I wanted simple and didn't want to completely wing it. I found a simple recipe at The Mess Pot. It lacked the garlic so I added the garlic and decreased the lemon.

Rating:

Really a low 4 or high 3. Very nice taste and simple. So I opted for a 4 because I will be repeating occasionally this winter.

Notes: I had 4 breast for this, two of which were huge so I was careful to position the chicken with the thickest sides towards the outside. It still took 55 minutes to cook them. Since chicken breast are getting so big anymore, I'm thinking of routinely cutting them all in half like I do for the grill.

Tools: Nothing special

Ingredients:

4 bone-in skin-on chicken breast (AKA split chicken breast), trimmed of extra fat and skin
Marinade: 
2 T olive oil
1 T Lemon Juice (I used ReaLemon)
2 T Herbs de Provence
1 T garlic powder

Instructions:

1) Mix marinade in small bowl. Brush on skin side of chicken breast. Place on a Pam sprayed cooking sheet. Allow to set at room temperature for 15-20 minutes.

2) Preheat oven on 375 convention for 15 minutes.
3) Bake until internal temp of largest piece is 165. 45-55 minutes.

Garlic Chicken with Herbs de Provence

by DrDan at 101 Cooking For Two September 1, 2010

I have been wanting to do another recipe using our Herbs de Provence direct from France. My previous pork tenderloin was really good but need some garlic. My whole family loves garlic.

Ingredients

4 bone-in skin-on chicken breast (AKA split chicken breast), trimmed of extra fat and skin Marinade: 2 T olive oil1 T Lemon Juice (I used ReaLemon)2 T Herbs de Provence1 T garlic powder

Instructions

1) Mix marinade in small bowl. Brush on skin side of chicken breast. Place on a Pam sprayed cooking sheet. Allow to set at room temperature for 15-20 minutes.2) Preheat oven on 375 convention for 15 minutes.3) Bake until internal temp of largest piece is 165. 45-55 minutes.

Details

Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Yield: 4 servings

Updated

April 23, 2011