Infused with the flavor of summery herbs common to Southern France — including thyme, lavender flowers, rosemary and marjoram — these aromatic chicken breasts are first seared in a hot pan and later finished in the oven until golden brown.
Prep time: 0 min
Cook time: 30 min
Total time: 30 min
Preheat oven to 375°F.
Rub chicken with 1 tablespoon olive oil, season with Gray Sea Salt and pepper, and rub with Herbes de Provence.
Heat remaining olive oil in oven-safe pan or Dutch oven over medium-high heat. When oil is shimmering, brown chicken skin-side down, working in batches, until caramelized and crisp, about 6 minutes per batch.
Return all chicken to pan, skin-side up, and transfer to oven to roast until instant-read thermometer inserted into thickest part of breast, away from bone, registers 160°F, about 15 minutes.
Remove from oven and let rest 5 minutes. Drizzle with pan sauces and serve hot.