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.
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
4 bone-in skin-on chicken breast (AKA split chicken breast), trimmed of extra fat and skin
2 T olive oil
1 T Lemon Juice (I used ReaLemon)
2 T Herbs de Provence
1 T garlic powder
2) Preheat oven on 375 convention for 15 minutes.
3) Bake until internal temp of largest piece is 165. 45-55 minutes.
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
Prep time: Cook time: Total time: Yield: 4 servings
April 23, 2011