An easy oven roasted garlic split skin-on bone-in chicken breasts with Herbs de Provence. Getting that classic French taste for your friends and family to enjoy.
Editor’s Note: Originally Published September 2, 2010. Last Updated June 9, 2018, with updated photos and text. Information was added and a random dog picture also.
Friends just got back from a wine cruise on a river in France and brought a present, a pack of Herbes de Provence. The classic French herb mixture was just sitting there on the counter saying “us me.” So I did.
I have not been a big user of spice mixtures, preferring to mix my own. But this is a classic, not something McCormick make up. I always think of fish and chicken when I hear the name, so it is time for some classic roasted chicken.
I found a simple recipe at The Mess Pot. It lacked the garlic, so I added the garlic and decreased the lemon. But otherwise just what we wanted.
My Rating:
A 4 but a lower 4. Very nice taste and simple.
Recipe Notes for Garlic Chicken with Herbs de Provence
I’m always up for good simple chicken. It is so nice to start with skin on bone-in chicken, but they are too big sometimes. If you have those huge chicken breast, then trim off the rib section and cut them in half. If you are a thigh person, don’t be afraid to substitute them in here. In fact, that increase in taste and moisture would maybe be better here.
I had four breasts for this, two of which were bigger, so I was careful to position the chicken with the thickest sides towards the outside. It still took 55 minutes to cook them.
What is Herbs de Provence?
Herbes de Provence is a herb mixture that is covered by a French quality law called “Label Rouge” which is to control quality and makeup of various products including foods. So Herbes de Provence is a mixture of dried herbs that contains 30% savory, 30% rosemary, 30% oregano, and 10% thyme. But the exact herbs used can vary elsewhere.
Other Split Chicken Breast Recipes
Crispy Baked Split Chicken Breasts
Oven Baked Mayonnaise Parmesan Split Chicken Breasts
Butter and Garlic Stuffed Bone-in Skin-on (Split) Chicken Breast
Trim skin-on bone-in split chicken breasts. Remove the rib section if you wish and cut breasts in half if huge.
Mix marinade of 2 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoon Herbs de Provence, and 1 tablespoon garlic powder.
Brush on the skin side of chicken breast. Arrange on a Pam sprayed a cooking sheet with thicker parts to the outside edge. Allow to sit at room temperature for 15-20 minutes while preheating the oven on 375 convection for 15 minutes.
Bake until internal temp of largest piece is 165. About 45-55 minutes depending on variables of chicken size and oven.
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Garlic Chicken with Herbs de Provence
Ingredients
- 4 bone-in skin-on chicken breasts - trimmed of extra fat and skin, AKA split chicken breast
Marinade:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice - I used ReaLemon
- 2 tablespoons Herbs de Provence
- 1 tablespoon garlic powder
Instructions
- Trim skin-on bone-in split chicken breasts. Remove the rib section if you wish and cut breasts in half if huge.
- Mix marinade of 2 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoon Herbs de Provence, and 1 tablespoon garlic powder.
- Brush on the skin side of chicken breast. Arrange on a Pam sprayed a cooking sheet with thicker parts to the outside edge. Allow to sit at room temperature for 15-20 minutes while preheating the oven on 375 convection for 15 minutes.
- Bake until internal temp of largest piece is 165. About 45-55 minutes depending on variables of chicken size and oven.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published September 2, 2010.
Jacked Beanstalk
I use a similar recipe and have found it to work well with a variety of different herbs. It also works great as a marinade for grilled chicken.
Please use real garlic for the sake humanity. One to four cloves finely minced or crushed flat. If crushed flat then let them infuse for a little while.
This can also be used as a marinade for grilled chicken.
Dr Dan
Thanks I Love Simple and Good _this is both.
Bee with Style
Love your blogs. This chicken look so delicious and easy to make. I will try it.