Type what you have

Ingredients

• ✓ herbes de provence
• egg
• milk
• butter
• bread
• spinach
• cream cheese
• salmon

Instructions

1. 1 Whisk eggs, milk, and herbes de Provence together in a shallow bowl.
2. 2 Melt butter in a skillet over medium heat. Working in batches, dip bread in egg mixture, turning once to coat bread completely. Transfer coated bread to prepared skillet and cook in hot butter until golden, 1 to 2 minutes per side. Transfer toasted bread to a paper-towel lined plate. Repeat with remaining bread slices.
3. 3 Cook and stir spinach in the same skillet until slightly wilted, 1 to 2 minutes.
4. 4 Spread cream cheese onto 2 slices of toasted bread. Top each with spinach and smoked salmon, and place remaining slices of bread on top.

By Weezer

Ingredients

• ✓ herbes de provence
• butter
• onion
• chicken broth
• carrot
• potato
• thyme
• bay leaf
• salt
• pepper
• heavy cream
• parsley

Instructions

1. 1 Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

By Jennifer M

Ingredients

• ✓ herbes de provence
• bacon
• egg
• romaine lettuce
• garlic
• curly endive
• tomato
• olive oil
• red wine vinegar
• dijon mustard
• sugar
• salt
• pepper
• onion

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. 2 Meanwhile, fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl, then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, then place onto a warm plate.
3. 3 Divide the romaine lettuce evenly over four plates, and sprinkle with garlic. Top each salad with tomatoes, onion, bacon, and a poached egg.
4. 4 Whisk together the olive oil, red wine vinegar, Dijon mustard, sugar, herbes de Provence, and salt and pepper in a bowl. Spoon the dressing over the salad, or serve on the side.

By Snackybits

Ingredients

• ✓ herbes de provence
• olive oil
• onion
• celery
• salt
• tomato
• garlic
• sugar
• salt
• anchovy paste
• white wine vinegar
• red pepper flakes
• tomato paste
• flat-leaf parsley
• water

Instructions

1. 1 Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
2. 2 Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
3. 3 Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
4. 4 Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• pickle
• onion
• tomato
• lettuce
• hamburger bun
• swiss cheese
• pepper
• salt
• garlic granule
• ground beef
• soy sauce
• button mushroom
• bacon
• lemon juice
• worcestershire sauce
• mayonnaise

Instructions

1. 1 Combine mayonnaise, herbes de Provence, Worcestershire sauce, and lemon juice in a small bowl until well mixed. Cover bowl and refrigerate herbed mayonnaise until ready to use.
2. 2 Cook bacon in a skillet over medium heat, turning occasionally, until crisp. Drain on paper towels. Discard all but 1 tablespoon drippings from the skillet.
3. 3 Add mushrooms and soy sauce to the skillet; cook over medium heat until mushrooms browned and soft, 5 to 10 minutes. Drain on paper towels.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Combine ground beef, garlic granules, salt, and black pepper in a bowl; form into patties.
6. 6 Cook patties on the preheated grill, 3 to 5 minutes per side, topping each with 2 slices cheese and covering grill to melt cheese during the last 2 minutes of cooking. An instant-read thermometer inserted into centers should read 160 degrees F (65 degrees C).
7. 7 Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
8. 8 Arrange hamburger buns on the prepared baking sheet. Lightly toast both sides buns in the preheated oven. Transfer buns to serving plates.
9. 9 Spread herbed mayonnaise on each bun. Add burgers to bottom buns; add desired toppings and top buns to burgers.

By Ball Park Buns

Ingredients

• ✓ herbes de provence
• baby bok choy
• liquid amino acid
• olive oil
• ginger
• garlic
• turmeric
• curry powder
• basil
• red pepper flakes
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
3. 3 Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

By Percy Lee Owen

Ingredients

• ✓ herbes de provence
• black pepper
• salt
• cooking spray
• chile-garlic sauce
• ginger
• tamarind paste
• butter
• orange
• white sugar
• orange juice
• chicken broth
• chicken breast
• black pepper
• salt
• garlic
• olive oil

Instructions

1. 1 Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.
2. 2 About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.
3. 3 Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C).
6. 6 Transfer chicken to a serving plate and pour remaining tamarind glaze over top.

By Sarah

Ingredients

• ✓ herbes de provence
• chicken stock
• rice
• sea salt
• pepper

Instructions

1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Ingredients

• ✓ herbes de provence
• sandwich roll
• pepperoni
• mozzarella cheese
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut 5 deep vertical slices into the rolls, making sure to leave the roll connected.
3. 3 Fold pepperoni in half and stuff each pepperoni into the vertical slices. Slice each piece of mozzarella cheese in half, and stuff into the vertical slices. Drizzle rolls with olive oil and sprinkle with Italian herbs and garlic.
4. 4 Bake in the preheated oven until mozzarella has melted, about 12 minutes.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• cherry tomato
• olive oil
• salt

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Mist cherry tomatoes with olive oil cooking spray and sprinkle on herbs and salt. Set in the air fryer basket.
3. 3 Lower temperature to 370 degrees F (185 degrees C) and air-fry for 8 minutes.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• feta cheese
• chile pepper
• lemon zest
• olive oil

Instructions

1. 1 Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
2. 2 Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

By mannkochtgut

Ingredients

• ✓ herbes de provence
• almond flour
• coconut flour
• baking powder
• salt
• black pepper
• egg
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F. Get out a large rimmed baking sheet.
2. 2 Whisk together almond flour, coconut flour, Italian herbs, baking powder, salt, and pepper in a large mixing bowl.
3. 3 Whisk eggs and oil together in a separate bowl until frothy. Pour egg mixture into the dry ingredients and mix together to form a dough. Shape dough into a ball.
4. 4 Transfer dough to a piece of parchment paper and top with a second sheet of parchment paper. Roll dough between the two sheets to a thickness of 1/4 inch.
5. 5 Remove and discard the top sheet of parchment paper. Slide the crust and the bottom sheet of parchment paper onto a large rimmed baking sheet.
6. 6 Bake in the preheated oven until the edges have started to crisp and the crust has started to brown all over, 15 to 20 minutes.
7. 7 Remove partially baked crust from the oven and top with desired toppings. See below for further cooking and serving instructions.

By King Arthur Flour

Ingredients

• ✓ herbes de provence
• asparagus
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Arrange asparagus in a casserole dish; brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
3. 3 Roast in the preheated oven until lightly browned, about 20 minutes.

By Howard

Ingredients

• ✓ herbes de provence
• prime rib roast
• butter
• black pepper
• kosher salt

Instructions

1. 1 Bring rib roast to room temperature, 2 to 6 hours. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix butter, pepper, and herbes de Provence together in a small bowl until well combined. Spread mixture evenly over roast. Season generously with salt.
3. 3 Roast in the preheated oven for 20 minutes. If your roast is larger or smaller than 4 pounds, multiply the exact weight times 5 minutes and adjust cooking time accordingly.
4. 4 Turn the oven off; do not open the door. Leave roast in the oven for 2 hours. The trapped oven heat will finish cooking the roast.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• chicken breast
• parmesan cheese
• mayonnaise
• bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
2. 2 Mix Parmesan cheese and mayonnaise together in a bowl until well combined; spread evenly over chicken breasts. Coat with bread crumbs and sprinkle with herbes de Provence.
3. 3 Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By EmmieYum

Ingredients

• ✓ herbes de provence
• summer squash
• olive oil
• garlic
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
3. 3 Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
4. 4 Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.

By Sabbath Jackson

Ingredients

• ✓ herbes de provence
• chicken breast
• butter
• garlic salt
• garlic
• penne pasta
• heavy cream
• parmesan cheese
• black pepper

Instructions

1. 1 Slice chicken breast into 3 thin filets. Sprinkle all sides with 1 teaspoon garlic salt and cantanzaro herbs.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 1 tablespoon butter. Add chicken breasts and sear on both sides until golden brown, about 5 minutes. Remove and set aside.
3. 3 Wipe out the pot. Melt remaining 1 tablespoon butter, and cook garlic until fragrant, about 1 minute. Add pasta and stir to coat in butter. Pour in cream and stir to thoroughly combine with pasta.
4. 4 Place an elevated steamer rack inside the Instant Pot. Wrap chicken breasts in parchment paper and place on top of the steamer rack.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove rack with chicken. Stir remaining garlic salt and Parmesan cheese into sauce.
7. 7 Divide pasta into 3 serving bowls and top each with 1 chicken breast filet. Top with additional Parmesan and freshly ground black pepper if desired.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• vegetable broth
• apple juice
• salt
• black pepper

Instructions

1. 1 Combine vegetable broth, apple juice, kosher salt, black pepper, and herbes de Provence in a pot; bring to a boil, stirring until salt is completely dissolved. Cool completely, transfer to a container or resealable plastic bag, and refrigerate until chilled.

By Ellie

Ingredients

• ✓ herbes de provence
• pie pastry
• brown mustard
• swiss cheese
• tomato
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Fit pie pastry into a 9-inch pie dish. Poke holes in bottom of crust with a fork.
2. 2 Spread mustard evenly over bottom of crust. Cover with Swiss cheese, then arrange tomato slices over top to cover cheese in a spiral, from the outer edge to the center. Drizzle oil over tomatoes and sprinkle herbes de Provence over top.
3. 3 Bake in the preheated oven until crust is golden brown, cheese is melted, and tomatoes are curled at the edges, about 20 minutes.

By Snackybits

Ingredients

• ✓ herbes de provence
• red wine
• teriyaki sauce
• honey
• brown mustard
• onion flakes
• garlic powder
• black pepper

Instructions

1. 1 In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.
2. 2 Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

By LINDA W

Ingredients

• ✓ herbes de provence
• kefir
• hot sauce
• chicken tender
• pork rind
• parmesan cheese
• garlic powder
• paprika

Instructions

1. 1 Combine kefir and hot sauce in a shallow bowl. Add chicken tenders and marinate for 30 minutes to 1 hour, or longer if preferred.
2. 2 Pour crushed pork rinds into a resealable shallow container. Mix in Parmesan cheese, garlic powder, cantanzaro herbs, and paprika.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C), about 3 minutes.
4. 4 Drain chicken from kefir mixture and dredge through the pork rind mixture.
5. 5 Air fry in the preheated fryer for a total of 17 minutes, turning chicken at the halfway point.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• steel-cut oat
• water
• water
• pumpkin puree
• sugar
• salt
• black pepper
• garlic powder
• olive oil

Instructions

1. 1 Stir oats into 3 cups water in a saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until the oats are tender and the water is absorbed, about 20 minutes.
2. 2 Stir 2 cups hot water into the cooked oats. Strain water to use as 'oat broth' into a large sauce pan. Save cooked oats for another use.
3. 3 Stir pumpkin puree, sugar, herbes de Provence, salt, black pepper, and garlic powder into the oat broth with a whisk until smooth; add olive oil and stir to combine. Thin the gravy with more hot water, if desired. Place the saucepan over medium heat, bring the gravy to a simmer, and cook until hot, about 10 minutes.

By R Holland

Ingredients

• ✓ herbes de provence
• shallot salt
• greek seasoning
• garlic powder
• chicken thigh
• grapeseed oil
• garlic
• chicken broth
• white rice
• heavy cream
• lemon
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
2. 2 Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
3. 3 Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
4. 4 Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
6. 6 Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.

By thedailygourmet

Ingredients

• ✓ herbes de provence
• olive oil
• garlic
• lemon juice
• lamb loin chop
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine herbes de Provence, oil, garlic, and lemon juice in a small bowl.
3. 3 Rub mixture over lamb chops; cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Season chops with salt and pepper.
6. 6 Place chops on the preheated grill and cook until browned on the outside and an instant-read thermometer inserted into the center reads at least 125 degrees F (52 degrees C) for medium-rare, 3 to 4 minutes per side. Transfer chops to an aluminum foil-covered plate; let rest for 5 minutes before serving.

By France Cevallos

Ingredients

• ✓ herbes de provence
• mayonnaise
• dill pickle relish
• lemon juice
• dill
• mustard powder
• paprika
• garlic powder
• sea salt

Instructions

1. 1 Mix mayonnaise, relish, lemon juice, dill, mustard powder, paprika, garlic powder, fleur de sel, and herbes de Provence together in a bowl.

By Retrograde

Ingredients

• ✓ herbes de provence
• butternut squash
• pork sausage
• carrot
• red cabbage
• onion
• garlic
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan or large baking dish with aluminum foil.
2. 2 Add squash, sausage, carrots, cabbage, and onion to the prepared pan. Toss with garlic, oil, salt, pepper, and herbes de Provence.
3. 3 Roast in the preheated oven until vegetables are tender and sausage is browned, about 20 minutes.

By theartofsavvy

Ingredients

• ✓ herbes de provence
• russet potato
• olive oil
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Toss potato wedges, olive oil, herbes de Provence, paprika, salt, and black pepper together in a bowl until potatoes are evenly coated. Place wedges on their sides onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip potatoes onto their other sides; return to oven and cook until crusty and golden brown, about 20 minutes more.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• potato
• salt
• black pepper
• cayenne pepper
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Combine potatoes, salt, black pepper, cayenne pepper, and herbes de Provence in a large bowl. Drizzle with olive oil; stir to coat. Arrange potatoes, evenly spaced, onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip over each potato slice, then bake for 15 minutes more.
4. 4 Continue baking and flipping until potatoes are well browned, about 30 minutes. Potatoes should be crispy around the edges but soft in the center.

By John Mitzewich

Ingredients

• ✓ herbes de provence
• celeriac
• carrot
• onion
• garlic
• salt
• black pepper
• chicken broth
• olive oil
• heavy cream
• truffle oil
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine celeriac, carrots, onion, and garlic in a large bowl. Sprinkle with Herbes de Provence, salt, and pepper. Drizzle with olive oil and stir to combine evenly. Spread out vegetables on the prepared baking sheet.
3. 3 Roast vegetables in the preheated oven until cooked through, stirring every 19 to 15 minutes, about 40 minutes total.
4. 4 Place roasted vegetables into a high-powered blender. Add 4 cups chicken broth and blend on high speed until smooth, about 1 minute.
5. 5 Pour mixture into a large saucepan over medium heat. Add remaining chicken broth and heat, stirring, until warmed through. Stir in heavy cream. Ladle soup into bowls and garnish with a light drizzle of truffle oil and a sprinkling of green onions.

By France Cevallos

Ingredients

• ✓ herbes de provence
• chicken
• salt
• black pepper
• vegetable oil
• clay brick
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
3. 3 Season chicken all over with salt and black pepper. Sprinkle herbes de Provence on the inside. Let sit at room temperature for 20 to 30 minutes; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
4. 4 Heat an ovenproof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in the hot skillet and place bricks evenly on top to weigh down chicken.
5. 5 Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Preheat the oven's broiler and broil chicken until skin is crispy and golden, 1 to 3 minutes.

By John Mitzewich