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Chicken with Herbes de Provence (it uses lavender)
Makes 4 servings
4 chicken boneless breast halves (with skin)*
3/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon herbes de Provence**
* Do not remove skin until after baking, as the skin helps to retain moisture in the meat.
** Herbes de Provence – An assortment of dried herbs said to reflect those most commonly used in southern France. The mixture commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.
Place chicken breasts, single layer, into an ungreased 13×9-inch baking dish.
In a medium-sized bowl, combine olive oil and the herbes de Provence together. Pour marinade over chicken breasts. Cover and marinate at room temperature for 20 minutes or refrigerate to marinate longer (turning meat over several times).
Preheat oven to 350 degrees F. Bake, uncovered, 25 to 30 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); basting several times during cooking. Remove from oven and serve immediately.
from http://whatscookingamerica.net/Poultry/HerbesDeProvenceChicken.htm
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Related Tags:
Chicken • Lavender