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Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence

Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence

Sunny Mediterranean veggies, roasted chicken, and herbs—summer in a skillet.

By Rose HattabaughApril 6, 2021

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Rating

In this simple skillet dinner, we sear just the skin side of bone-in chicken breasts, then roast them on top of a bed of sunny Mediterranean vegetables. Before cooking, the veggies are tossed with herbes de Provence, an aromatic seasoning blend that typically includes rosemary, thyme, savory, marjoram and oregano, and sometimes other spices and herbs such as fennel, sage, lavender and tarragon. Dry vermouth, with its herbaceousness, is an ideal deglazing liquid for the browned bits left in the pan after searing the chicken, but dry white wine works, too.

Tip

Don't use oversized chicken breasts; 12-ounce pieces work best. Larger ones require longer cooking, which will result in overdone vegetables. When you remove the skillet from the oven, don't forget that the handle will be hot.

Ingredients
  • 4

    12-ounce bone-in, skin-on chicken breasts, trimmed

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2

    tablespoons herbes de Provence

  • 6

    medium garlic cloves, smashed and peeled

  • 1

    medium red onion, halved and sliced about ¼ inch thick

  • 1

    yellow, orange or red bell pepper, stemmed, seeded and thinly sliced

  • 1

    pint grape tomatoes

  • 1

    small zucchini, halved lengthwise and sliced crosswise ¼ inch thick

  • ¼

    cup drained capers, plus 1 tablespoon caper brine

  • ½

    cup dry vermouth

  • 1

    cup lightly packed fresh basil, torn (optional)

Step 1

Heat the oven to 475℉ with a rack in the middle position. Season the chicken on all sides with salt and pepper.

In a large bowl, stir together 2 tablespoons of oil, the herbes de Provence, ¼ teaspoon salt and 1 teaspoon pepper. Add the garlic, onion, bell pepper, tomatoes, zucchini and capers, then toss to combine; set aside.

Step 2

In a 12-inch skillet oven-safe skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the chicken skin down and cook without disturbing until golden brown, 5 to 8 minutes. Using tongs, transfer the chicken skin up to a large plate.

Step 3

Pour off and discard all but 1 tablespoon fat from the skillet. Add the vermouth, bring to a boil over medium-high and cook, scraping up any browned bits, until reduced to about 2 tablespoons, 1 to 2 minutes.

Add the vegetables and cook, stirring, until just warmed through, about 1 minute, then distribute in an even layer. Nestle the chicken skin up in the vegetables and add any accumulated juices.

Transfer the skillet to the oven and cook until the thickest part of the breast reaches about 160°F, 20 to 25 minutes.

Step 4

Remove the pan from the oven (the handle will be hot). Transfer the chicken skin up to a serving platter. Using a slotted spoon, transfer the vegetables the platter, arranging them around the chicken.

Step 5

Set the skillet over high, bring the liquid to a simmer and cook, stirring, until slightly thickened and reduced, 1 to 2 minutes. Off heat, stir in the caper brine, then taste and season with salt and pepper. Pour the sauce around the chicken and over the vegetables. Sprinkle with basil (if using).