4 bone-in, skin-on chicken breast halves, with wings attached, about 3 lb. total
2 Tbs. olive oil, plus more for drizzling
Kosher salt and freshly ground pepper, to taste
2 to 3 tsp. herbes de Provence
2 Tbs. olive oil, plus more for drizzling
Kosher salt and freshly ground pepper, to taste
2 to 3 tsp. herbes de Provence
- Preheat an oven to 400ºF.
- Rub the chicken with 1 Tbs. of the olive oil.
- Season the chicken generously on both sides with salt and pepper, then rub on both sides with the herbes de Provence.
- In an ovenproof pan roaster or a sauté pan over medium-high heat, warm the remaining 1 Tbs. olive oil.
- Working in batches, place the chicken, skin side down, in the pan and sear until browned and crisp, about 6 minutes per batch.
- Return all the chicken, skin side up, to the pan and transfer to the oven.
- Roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160ºF, 10 to 15 minutes.
- Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Leave the chicken breasts whole or cut into slices, if desired. Drizzle with olive oil and serve immediately. Serves 4.
