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Roasted Chicken with Herbes de Napa
- Four 8-oz chicken breasts
- 4 tbsp extra virgin olive oil
- freshly ground black pepper
- 2 tbsp NapaStyle Herbes de Napa
- gray salt
- For the Herbes de Napa:
- 6 t tbsp dried thyme leaves
- 3 tbsp fennel seed
- 2 1/2 tbsp dried summer savory leaves
- 1 1/2 tbsp dried rosemary leaves
- 1 1/2 tbsp crumbled bay leaves
- 1 1/2 tbsp dried lavender flowers
Cooking Time: 30 minutes
Preheat oven to 400°F.
Lightly coat the chicken breasts with 2 tbsp of the oil. Season both sides with pepper. Crush the Herbes de Napa between you fingers, as you distribute it evenly over the breasts.
In a large, ovenproof skillet, heat the remaining oil to smoking.
Meanwhile, generously season the chicken with salt.
Carefully lay the breasts in the hot oil, skin side down. Adjust the heat as necessary to maintain a sizzle.
Leave the chicken alone, and cook about 5 to 8 minutes, or until the skin is browned. Turn the breasts over and place the skillet in the oven for 8 to 10 minutes, or until the chicken is firm and cooked through.
Remove from the oven and let rest for 10 minutes before serving.
For the Herbes de Napa: Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.
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