These succulent chicken breasts are prepared using a technique called pan roasting. First, the pieces are quickly seared in an ovenproof pan on the stovetop, which creates a flavorful caramelized exterior. Then the pan is transferred to a hot oven to finish cooking the chicken.
4 bone-in, skin-on chicken breast halves, with wings attached, about 3 lb. total
4 Tbs. Olive Gourmet Herbs de Provence Extra Virgin Olive Oil, plus more for drizzling
Kosher salt and freshly ground pepper, to taste
Preheat an oven to 400ºF.
Baste the chicken with Herbs de Provence extra virgin olive oil. Season the chicken generously on both sides with salt and pepper.
In an ovenproof pan roaster or a sauté pan over medium-high heat, 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 additional olive oil and serve immediately. Serves 4.