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Creamy Herb Roasted Chicken

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  • Author: Kimberly

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

  1. Preheat oven to 400 degrees
  2. Place chicken skin side down, add the Tuscan Farmhouse seasoning and drizzle with Herbs de Provence Olive Oil.
  3. Flip chicken over and drizzle with additional Olive Oil and salt and pepper.
  4. 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.
  5. Roast for about 30 minutes, or until the internal temperature of the chicken measures at 170 degrees.
  6. While chicken is roasting, melt butter in a skillet over medium heat. Add Tuscan Farmhouse seasoning and crushed red pepper and stir until fragrant.
  7. Add shallots, salt and pepper and sauté until soft, about 5 minutes.
  8. 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.
  9. Pour in wine and stir to scrape up all the seasonings.
  10. Reduce heat to medium-low and let wine reduce for a couple of minutes, lowering the heat if needed.
  11. Add heavy cream, then bring to a simmer before reducing heat to low.
  12. Add lemon zest, salt and pepper to taste.
  13. When smooth and creamy, add lemon juice and stir to combine.
  14. Turn off heat and place cooked chicken in the sauce.
  15. Serve and Enjoy!

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