Wash the chicken, pat dry with paper towels and cut into quarters.

Mix salt, pepper, dry garlic, ground coriander and Provençal herbs. Add olive oil, stir. It should turn out to be a porridge-like mass.

Rub the chicken parts with this mixture, cover the bowl with a lid or cling film and leave to marinate for 1-2 hours at room temperature. You can leave it for a longer time, for example, overnight, then the chicken should be placed on the bottom shelf of the refrigerator.

If you put the chicken in the refrigerator, you need to take it out 1 hour before cooking. Place the chicken pieces on the top rack of the air fryer.

If the chicken is quite large, you can install a special expansion ring on the air fryer. Bake chicken with Provençal herbs at 240 degrees for 30 minutes. Then carefully turn the chicken pieces over to the other side and bake at the same temperature for another 30 minutes. Thanks to the uniform blowing of hot air in the convection oven, baked chicken always turns out with a crispy golden crust, and excess fat from it drains to the bottom of the convection oven. The finished chicken should be soft and the juice flowing from it should be clear. Using the same recipe, you can bake the chicken in a preheated oven for 1 hour at a temperature of 200-220 degrees. If your oven has a grill+convection setting, turn it on for the last 20 minutes of baking.

Delicious, juicy and aromatic chicken with Provencal herbs is ready.

Bon appetit, make your loved ones happy!

step by step recipe with photos

Baked chicken breast with herbs turns out aromatic and very juicy. You can bake in a sleeve or foil. Let's choose the second option. To make the breast even more tender, it is best to marinate it longer, several hours or even overnight. You can choose a set of herbs yourself or use those indicated in the recipe. Each time you cook such a breast, you can experiment with different herbs and spices.

Ingredients

• 1 chicken breast (800 g)
• 1 tsp. salt
• 4 tbsp. l. soy sauce
• 0.5 tsp. dried oregano
• 0.5 tsp. dried thyme
• 3 cloves garlic
• 1 tbsp. l. vegetable oil
• 0.5 tsp. spices for chicken

Preparation

1. Wash the chicken breast and dry it to remove excess liquid. Trim off all excess - remnants of feathers, pieces of skin.

2. Take a knife with a sharp, long and preferably thin blade, make about 20 punctures on all sides of the breast. Remove the skins from the garlic and cut the cloves into smaller pieces, thin but long. Place garlic into the punctures.

3. Make the marinade. In a bowl, mix soy sauce, vegetable oil, salt, spices and herbs, mix everything.

4. Cover a baking dish with foil, place the breast there and pour the marinade on all sides. Marinate the breast for several hours, occasionally basting it with the marinade that has dripped down.

5. Preheat the oven to 200 degrees. Place the pan with the chicken in the oven, cover the pan itself with foil. Bake for half an hour. Then unfold the foil and bake for another 20 minutes, during which time the breast will acquire an appetizing golden hue. Serve the breast warm or hot, cut into small slices. Goes well with sauces and vegetables. Such a breast may well be considered a dietary dish. You can also remove the meat from the bones, chop it and use it as an ingredient for a salad or any other snack.

Provencal chicken baked in the oven is considered one of the most delicious French dishes. I would like to add that this is a very practical recipe, which with a minimum amount of time allows you to get a tasty and beautiful dish, and from the most ordinary products that can be bought at any grocery store. So, how is chicken prepared in French?

Ingredients:

(4-6 servings)

• 1 chicken (1.8-2 kg)
• 3 pcs. Luke
• 5 pieces. ripe tomato
• 150 gr. pitted olives
• 6-8 cloves of garlic
• 2 tsp dry provencal herbs
• 1/2 tsp. fennel or dill seeds
• ground black pepper
• 1.5 tsp. salt
• 50 gr. olive oil
• 150 gr. hard cheese

• We cut the chicken carcass into pieces: two pieces from each breast, two pieces from each leg, wings. We leave the backbone, it can be cooked excellent broth.

• If you want to prepare a dietary dish, then remove the skin from the chicken. Salt the meat and set aside for a while.
• Peel the onion. Cut each onion in half, then chop the onion into feathers. If you prefer half rings, you can cut them into half rings.
• Take ripe fleshy tomatoes. If the tomato peel is thick, then the tomatoes should be doused with boiling water and then the peel should be removed. We cut the tomatoes into slices. It is better to remove the seeds and liquid.
• Cut pitted olives in half.

• Mix olives, tomatoes and onions. Lightly salt, but remember that the olives are quite salty and that during cooking they will give up some of the salt.
• Place half of the vegetable mixture in the bottom of a baking sheet or ovenproof dish. Place chicken pieces on top.

• Finely chop the garlic, combine it with dry Provencal herbs, fennel seeds, add salt, pepper and olive oil. It is advisable to mash this mixture a little with a mortar so that the garlic and spices impart some of their flavor to the oil.

• The resulting mixture from garlic and seasonings coat the chicken.

• Place the vegetable layer on top of the chicken pieces again.

• Place the baking sheet in the oven. We bake French chicken in the oven at a temperature of 180-200°C.
• To prevent vegetables from burning during cooking, cover the baking sheet with foil after half an hour.
• Provencal chicken takes about 1.5 hours to prepare. About 15 minutes before the end of cooking, sprinkle our dish with grated cheese and put it in the oven again. When the cheese has melted and lightly browned, remove chicken from the oven.

• That's the whole recipe. Chicken baked in the oven in the French style is ready. As you can see, there is a minimum of preparatory operations and a minimum of body movements during cooking. Be sure to prepare this dish. I'm sure you'll like it very much.

Bon appetit!
Delicious and healthy recipes from Alena Khokhlova

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Reviews and comments:

Nina 01/16/13
When I saw this dish, I immediately got excited to cook it. It turned out very tasty even though I was too lazy to remove the chicken skin. It probably tastes even better without the skin. Alena, thanks for the great site!

Alyona
Nina: I also really like this Provençal chicken. I prefer to remove the chicken skin, especially since this operation does not take that much time.

Oleg 02/08/13
Yummy! This is one of the few dishes that you want to eat even before you put it in the oven and bake it. It doesn't even matter that the chicken is raw. Tomatoes, olives, oil and spices smell so much that you are tired of swallowing saliva.

Natalya 09.19.13
Great recipe. Just a miracle. This weekend I will make yours homemade dumplings, and then this chicken. Thanks for your recipes.

Alyona
Natalya, thank you. I am always glad to receive your feedback and comments.

Natalia 04.11.13
Hello, Alena. I'm cooking this chicken today. I didn’t cover it, but rather watered it with the released juice. The recipe is MIRACLE! I think this recipe will take its rightful place at my holidays. I generally love this combination of products and the vegetable pillow. The smell is amazing! Congratulations to everyone on the Feast of the Kazan Icon of the Mother of God and Unity!!!

Natalia 04.11.13
Alena, thank you so much for such a delicious recipe. Even my husband, who doesn’t like seasonings, said that he was shocked by how delicious it was. And my daughter, who is 11 years old, said I liked it, but give me another piece. Like this. We had guests today and everyone clicked their tongues at how delicious it was. THANK YOU!!!

Alyona
Natalya, you are simply smart, you have golden hands. Pour the juices over the chicken - it will turn out much tastier)))
Thank you for your congratulations! I also congratulate you and your family on the holiday. Be healthy and happy!

Lily 11/10/13
French chicken is, of course, a masterpiece of world cuisine. We cook it often, sometimes we put pork instead of chicken, it’s also delicious. I sprinkle the cheese right away, then the vegetables don’t burn, and in general nothing happens to the cheese, the main thing is to reduce the heat in the oven after the maximum. As for the foil, that’s an idea, I’ll definitely do that next time.

margo 12/16/13
I like to cook chicken in different variations, and although my husband does not like it, he willingly ate this recipe. Pravani herbs and tomatoes add original flavour.

Anya 01/02/14
French cuisine has been famous at all times and it’s never too late to get acquainted with it! So Provencal chicken promises to be tasty and evokes a healthy appetite). You just need to hurry up and stock up on dry Provençal herbs so as not to disturb the correct course of preparation). The recipe is excellent, I will use it myself and recommend it to a friend.

Natalya 04/19/14
For the holiday table I will prepare this dish, already loved by everyone. Christ is Risen!!! Happy holiday to everyone and you, Alena! May God give you all the best! Thank you very much for your work.

Alyona
- Truly risen!!!
Natalya, happiness, health and peace to you and your family!

Larisa 05.11.14
Alena, please tell me what Provencal herbs are and where can I get them?

Alyona
Herbes de Provence is a dry mixture of herbs that includes rosemary, basil, thyme, sage, peppermint, garden savory, oregano, and marjoram. Widely used as an additive to meat, fish, soups, sauces and salads. The name of the mixture comes from the French province of Provence, famous for its spicy herbs. You can buy them at any large supermarket. However, if for some reason you were unable to find Provençal herbs, do not despair; fragrant dill seeds alone will be enough to prepare Provençal chicken.

ABOUT A very simple and tasty dish. Excess fat drains off and the chicken is baked without fat. Great for both a family dinner and a holiday table. Serve colorful ones , , , chocolate pudding or , light the candles, put on some music...

4-8 servings

Ingredients

• 1 chicken, gutted
• 2 tbsp.
• 2 tsp garlic powder or 2 cloves fresh garlic, finely chopped
• 50 g butter at room temperature (optional)
• Salt
• Pepper

Preparation

Preheat oven to 375 F (190 C). If the chicken is very large, preheat the oven to 360 F (180 C).

Rinse the chicken and pat dry with a paper towel. Rub inside and outside with salt, pepper, garlic and herbs de Provence. If using butter, spread the butter under the skin of the chicken, especially in the breast area, as... This is the driest part of chicken meat.

Place the chicken on the tripod.

Place in the lower part of the oven. To prevent the top of the chicken from burning, cover it with a thin strip of foil, like a scarf. At the end of frying, lift the foil. If the chicken browns well under the foil, then leave the foil on the bird. If the top of the chicken is paler, remove the foil and finish baking the chicken without the foil.

Remove chicken from oven and cover loosely with foil. Let stand for about 5-10 minutes. During this time, the chicken inside is “finished” and soaked in juices. Then cut into portions. If you cut it right away, the juice will leak out and the chicken will turn out a little dry.