simplest chicken

raise your hand if you're still kicking it with your new year's resolution?! research has shown this is about the time when most people start to fall off the wagon, which honestly kind of sucks. supposedly it only takes about 21 days of consistently doing something to form most lifestyle habits, which is 3 full weeks, so to realize that most people tend to quit within the last 7 days before the habit is fully formed is kind of a bummer. so if you're struggling this week, stick it out! it's getting so hard, because you're so close and fighting with your bad habit's last stand. "the temptation to quit is always greatest right before you succeed" and all that jazz.  if you hopped of that train a while ago, no worries...maybe this will help you get back on track!

more often than not when we're trying to eat healthier, we like to do a simple [tasty] protein and veggie for dinner. j is one of those who can make up for a month of christmas treat face-stuffing with just a week or so of low carb-ness. so when we're getting back to basics this yardbird is a winner for it's simplicity, ease and deliciousness - this is some lovely juicy chicken with a simple herby flavor. it's also the same method of cooking i like to use for bone-in pork chops and steak: a quick sear and bake.

| ingredients |

2 bone in, skin on chicken breasts (sometimes called split-breasts)
salt + pepper
herbs de provence

| method |

defrost chicken and remove from the fridge 30 minutes prior to cooking. while the chicken is coming to room temperature (ish), preheat the oven to 400 degrees. 

rub the chicken lightly with evoo, dust with salt and pepper, and rub the tops of the chicken with herbs de provence. in an oven proof skillet, heat 1 tablespoon of evoo over medium-high heat. place the breasts skin side down and sear for 6 minutes, until the skin starts to brown. after 6 minutes, flip the breasts over and transfer the skillet to the oven, and bake for 10-15 additional minutes, until the juices run clear and the meat is no longer pink in the middle. (a digital thermometer should read 160 degrees in the thickest part of the breast.)

remove from the oven and allow to rest 5 minutes before serving, so the juices can redistribute themselves back into the meat (cutting early will result in dry chicken! no one wants that.)

we like to serve alongside some steamed green beans or broccoli but anything works - roasted sweet potatoes, a salad, or if you're not concerned about the carbs it makes a beautifully simple chicken-and-rice dinner. this is also a fantastic recipe to make extra and have leftovers or lunch for later in the week. just heat and eat!