Chicken Provencal
Herbs de Provence is something everyone should have in their pantry...
There are some dinners that feel like they were designed to land on the table together. This is absolutely one of them: a Roasted Spatchcock Chicken Provençal, Potatoes Boulangère, and a butter lettuce salad with a creamy red wine vinaigrette and fine herbs.
By spatchcocking the chicken, the bird cooks evenly and the skin turns deeply golden and crisp in oven with all those wonderful provencal flavors melting over the top. The Potatoes Boulangère bake slowly in provencal butter drippings until they’re soft and creamy underneath their light golden tender edges. To balance the richness, the salad arrives crisp and bright, dressed simply with a sharp vinaigrette and a scattering of fresh herbs for a palette cleanser that’s borderline addictive.
It’s a meal that feels both rustic and considered—straightforward to prepare, yet composed enough for a proper a formal dinner even though it’s really built for a fantastic summer lunch. Below, you’ll find the recipes along with timing notes so everything comes together warm and ready. Let’s give it a go shall we?
