Herbes de Provence Roasted Vegetables

Tags

cast iron, food, foodie, French cooking, french cuisine, herbes de provence, herbs de Provence, recipe, side dish

Herbes de Provence Roasted Vegetables are the perfect side dish to pair with a roast chicken.

Herbes de Provence Roasted Vegetables

Ingredients: 
12 baby white or red potatoes, 8 stalks celery, 6 carrots, 1/4 c. champagne, 3 Tbsp. extra virgin olive oil, 2 minced shallots, 1 Tbsp. minced garlic, 2 Tbsp. Herbes de Provence, 1/2 tsp. fresh ground white pepper, 1/2 fresh ground sea salt

Directions:
Preheat oven to 425°F. Quarter potatoes, and cut celery and carrots into chunks. Mix together dried herbs, 2 Tbsp. oil, salt, and pepper. Toss in vegetables and coat well. In a cast iron skillet, warm 1 Tbsp. olive oil over medium heat. Sauté minced shallots and garlic. Remove skillet from heat. Spread vegetables evenly in skillet and drizzle with champagne. Place skillet in warm oven and bake for about 45 minutes. Stir vegetables occasionally.

XOXO,
Young Wifey

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Herbes de Provence Chicken

Tags

chicken, dinner, food, foodie, French cooking, french cuisine, herbes de provence, herbs de Provence, recipe

I’ve wanted to use cast iron skillets in my kitchen for a long time. However, I was hesitant of quality and only wanted USA made skillets. Cast iron cooking has been pushed further down the priority list. Luckily, I have a cousin who is a bit of a collector and has generously given me several skillets. Thanks again, R!

Herbes de Provence Chicken

 

Ingredients:
4 boneless skinless chicken breasts, 3 Tbsp. extra virgin olive oil, 2 shallots (minced, 1 Tbsp. minced garlic, 2 Tbsp. Herbes de Provence, 1 tsp. garlic powder, 1 tsp. fresh ground white pepper, 1 Tbsp. fresh ground Himalayan sea salt

Directions:
Cut chicken breasts in half and pound flat. Mix together 2 Tbsp. olive oil, garlic powder, Herbes de Provence, salt, and pepper. Massage seasoning into chicken breasts and set aside. In a cast iron skillet, warm remaining olive oil, and sauté minced garlic and shallots in a cast iron skillet. Add chicken to skillet and cook until no longer pink and juices run clear.

*Serve with Herbes de Provence Roasted Vegetables or sugar snap peas.

XOXO,
Young Wifey