A simple tray of roast chicken is elevated with the flavors of Provence--just a touch sweet and full of brightness from mint and herbs.
Preheat your oven to 350ºF. Rinse and pat dry the chicken pieces and rub salt and pepper on both sides. Arrange on a foil-lined baking sheet and bake for 15 minutes.
While the chicken is in the oven prepare the herb-balsamic mixture by whisking all the ingredients from the herbs to the olive oil.
After 15 minutes, pull the chicken out of the oven and brush lightly with some of the herb-balsamic mixture. Return to the oven and finish baking the chicken, another 15-20 minutes depending on the size of your meat.
Remove the chicken from the oven, turn on the broiler. Brush the remaining mixture onto the chicken and broil for just a minute or two on each side. This will allow for the flavor to stick to the chicken and for some caramelization, too. Remove from the oven and serve with more of the herb-balsamic mixture on the side, if using.
Recipe adapted from The Cooking of Southwest France by Paula Wolfert.
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