Provencal Chicken with Vegetables
Many people ask me how they can cook chicken in a way that is tasty, light and keep the meat moist and tender. Specially for chicken breast, they tend to dry up easily if they are not cooked right.
- Quality of your chicken – if your chicken has not been raised and fed properly, well the meat will be dry, hard and not pleasant to eat
- Temperature – do never cook your chicken straight out of the fridge. It is important that you leave the meat “warm-up” on your kitchen counter for a few hours before you though it in the pan
- Makes it hot! – always make sure your pan or oven are well heated before starting cooking
- Dress it! – Chicken breast is a very lean cut of meat thus, specially when cooked without its skin, does need some “extra help” to get flavor and stay soft.
I myself love chicken and I do cook it often in many different ways.
This recipe is very easy and the mix of Dijon mustard, herbs and olive oil makes the perfect rub to keep the meat nice and tender.
Ingredients (serves 2):
- 1 whole chicken breast
- 1 carrot, peeled, halved crosswise and lengthwise
- 1/2 large onion, quartered and layers separated
- 1 tbsp Dijon mustard
- 1 tsp dry herbs de Province
- fresh thyme
- salt and ground pepper
- 1/4 cup green olives
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
Pre-heat oven to 200 C (400 F) with rack in top position
Toss carrots and onion with oil
lay them on a baking tray
Season chicken and veggies with salt and ground pepper. In a bowl combine Dijon mustard, herbs and salt and pepper
brush the mixture onto the chicken breast
Roast for about 30 min, or until a thermometer shows 165 F when inserted in the thickest part of the meat.
Remove chicken, add olives, toss around a bake 5-8 more minutes
Serve right away with a squeeze of fresh lemon juice.