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Creamy Herb Roasted Chicken
Ingredients
Scale
- 4 chicken thighs, trimmed of fat. Bring to room temperature for about 30 minutes prior to cooking. It works best to set them out and prep all additional ingredients.
- 1 tsp. salt
- ½ tsp. pepper
- 1 ½ T Tuscan Farmhouse Blend, sold in store and online!
- 2 T Pinehurst Olive Oil Co. Herbs de Provence Olive Oil
For the Sauce
- 4 T butter
- 1 tsp. Tuscan Farmhouse Blend seasoning
- 1/2 tsp. crushed red pepper
- 3 shallots, sliced thin
- 5 cloves of garlic, sliced thin
- ½ tsp salt
- ¼ tsp pepper
- 1 T fresh Thyme
- Zest of 1 lemon
- Juice from ½ lemon
- ½ cup of white wine, we used a chardonnay
- 1 cup heavy cream
Instructions
- Preheat oven to 400 degrees
- Place chicken skin side down, add the Tuscan Farmhouse seasoning and drizzle with Herbs de Provence Olive Oil.
- Flip chicken over and drizzle with additional Olive Oil and salt and pepper.
- Place skin side up on a cast iron skillet with a light layer of Herbs de Provence Olive Oil on the bottom of the pan.
- Roast for about 30 minutes, or until the internal temperature of the chicken measures at 170 degrees.
- While chicken is roasting, melt butter in a skillet over medium heat. Add Tuscan Farmhouse seasoning and crushed red pepper and stir until fragrant.
- Add shallots, salt and pepper and sauté until soft, about 5 minutes.
- Add sliced garlic and continue to sauté for another 3 minutes, or until golden brown on the edges. Then add the fresh Thyme and stir.
- Pour in wine and stir to scrape up all the seasonings.
- Reduce heat to medium-low and let wine reduce for a couple of minutes, lowering the heat if needed.
- Add heavy cream, then bring to a simmer before reducing heat to low.
- Add lemon zest, salt and pepper to taste.
- When smooth and creamy, add lemon juice and stir to combine.
- Turn off heat and place cooked chicken in the sauce.
- Serve and Enjoy!