A roast chicken fills the belly and warms the soul.
Fall is in the air, and Chicken Provencal is on the menu.
2 bone-in, skin-on chicken breasts
1 teaspoon kosher salt
¾ teaspoon freshly ground pepper
1 tablespoon herbes de Provence
2 tablespoons olive oil
½ lemon, sliced into ¼-inch rounds
4 shallots, peeled, cut into 1-inch pieces
½ head garlic, cloves separated but unpeeled
½ cup green olives
½ cup julienned sundried tomatoes packed in oil
4 sprigs fresh thyme
½ cup chicken broth
Preheat the oven to 400 degrees. Pat the chicken dry with paper towels. Season both sides with salt, pepper and herbes de Provence.
Pour the olive oil into an iron skillet. Place the seasoned chicken in the skillet, and surround it with the lemon, shallots, garlic cloves, olives and sundried tomatoes. Nestle the thyme sprigs into the vegetables. Pour the chicken broth around the chicken and onto the vegetables. Roast for 30 minutes. Baste the chicken with the pan juices, and roast for another 10 minutes. Serve with the vegetables and the pan juices.