Pan-roasted chicken and summer vegetables with herbes de Provence from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 23) by Christopher Kimball

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Notes about this recipe

  • Lottabooks on April 25, 2023

    Love this cookbook. Didn't love this dish. The chicken breasts I used were too large and took too long to cook (and didn't have much flavor), and the veggies although flavorful, were mushy. I noticed another EYB member had better luck with her seasoning method. Note, same/similar recipe Milk Street World in a Skillet p. 218.

  • Zosia on May 29, 2021

    Flavours were excellent but I used a different cooking method as I had a whole, butterflied chicken. I made a paste of the herbs and oil that I put under and on the chicken skin. I roasted for 30minutes before adding the vegetables to the pan then roasted an additional 30 minutes. Pan juices with capers formed the sauce for serving.

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