Roasted Chicken Provencal

Page: cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Reviews

This dish is superb! It's hard to believe that something so easy can be so fabulous. I made it as written, using chicken breasts. The scent produced is intoxicating and the sauce is as good as it smells. It's so good that I left some in the pan along with some shallots, garlic and lemon and added in some wedges of red potatoes and ended up with a magnificent side

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