Those who know me even casually won’t be surprised by this revelation: I even talk to people on airplanes and become best friends with them.
Case in point – I met the owner of a charming kitchen/cooking store on Long Island about three years ago while flying back from Manhattan. We sat together and talked and talked because I loved getting to know Sophia Benito Brivio.
She is an amazing chef and restaurant legacy and the owner of The Well Seasonsed Chef. So any time she posts a new recipe on her IG, I’m all about it.
This one is the one you should tuck away and use any night you need something delicious and easy. It’s perfect for spring eating (I know the calendar says winter, but the longer daylight yesterday screamed “SPRING!”)
Provence Roasted Chicken
- 2 tablespoons (1/4 stick) butter, room temperature
- 2 tablespoons dried herbes de Provence*
- 1 tablespoon coarse kosher salt
- 1 3 1/2-pound chicken cut up, skin on.
1. Place butter, Herbes de Provence, and salt in small bowl.
- Mash with fork until blended to thick granular paste. Rub herb-seasoned butter on chicken under loosened skin and all around chicken.
- Place chicken in a hot cast iron pan, sear completely on both sides.
- Place in a 400-degree oven for 15 minutes. Make sure internal temp of thighs read 165 or higher.