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Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence
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.
4
Servings
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.
45 minutes
Ingredients
-
4
12-ounce bone-in, skin-on chicken breasts, trimmed
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Kosher salt and ground black pepper
Directions
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01Heat 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.
Reviews
July 7, 2025
Delicious but caution
I followed the recipe almost exactly (I used 2 small zucchini). When adding the vermouth to the hot oil caused an explosion. I covered the pan with a screen and skipped the reduction step. It was delicious but I got a couple of burns.
June 30, 2025
Easy and Yummy!
I second the comment about the importance of the vermouth and caper brines; really helps take this dish over the top of something special and not just an average chicken and vegetable dish. I usually like thighs over breasts but these turned out juicy with good crisp skin.
June 25, 2025
Summertime on a platter!
This is a fantastic one-dish recipe! The key to this recipe is the vermouth and the caper brine so don’t skip these! I did substitute sweet snap peas for the bell pepper but, quite frankly, any farm-fresh summer vegetable would be great. Regarding the chicken, I used two 16 oz breasts (as opposed to four 12 oz), very generously seasoned and dry-brined for about 8 hours, and then fried an additional 5 minutes or so (internal temp of about 120 F) before baking on top of the vegetables until done (160 F), about 20 minutes. Finally, when reducing the pan juices at the end, I added a slab of butter along with the caper brine to create a tangy and glossy glaze to pour over the dish. And any leftover vegetables make a great lunch the next day served cold with a squeeze of lemon. Fabulous!
April 24, 2024
Delicious
This recipe was delicious and so easy. I was able to add a bit more of everything to cover the dinner party and could not have gone better. I love how these recipes are simple but SO flavor forward!
January 22, 2024
One of my favorite chicken recipes
I'm not a huge fan of chicken, and there are times when I go months without eating it, but after trying this recipe, I made it again 2 days later. It was simply delicious and my husband and I devoured it. I've made it several times, and sometimes with boneless, skinless chicken, so as long I'm mindful to adjust my oven time, it's still flavorful and moist. A winner!
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Really nice and flavorful recipe. Highly recommended.
Notes - I generally like basil, but would omit it here - I don't think it's necessary and its addition starts to overcomplicate a dish that is otherwise simple but wonderfully flavorful.
I was unable to find 12 oz. chicken breasts, and had to use 16 oz breasts. I compensated by frying skin-side-down for the full 8 minutes, and then frying an additional 5 minute skin-side-up before proceeding with the rest of the recipe; then went the full 25 minutes in the oven, which brought the chicken to a little over 150° - cooked but still moist. Worked well.
The vermouth is critical in elevating the dish from a nice roast chicken to something with more going on; it adds subtle but unmistakable herbal notes to the final dish.