When my sister and brother-in-law were here, and my brother-in-law agreed to cook dinner for us, I was in charge of procuring the necessary ingredients for the evening’s meal. Because I’m the kind of hostess who fears running out of food more than anything when I have people over, I bought twice as much chicken as we ended up needing. Which isn’t a big deal, because I love chicken, and as long as it’s not the same thing over and over, Jay doesn’t mind it either. And it’s nice, because between that and all the beef I bought at a previous Costco trip, I don’t have to buy meat for probably the next 2 months! But between being on vacation, and my being sick (I’m finally done with my antibiotics–Yay!), we’ve been eating like crap lately. I went looking for some different recipes for chicken, and came across one for chicken and tomatoes that looked good, although it required the purchase of Herbs de Provence, something I’ve yet to use in any of my cooking. So I made this Chicken with Herb-Roasted Tomatoes.
See? I probably should’ve seeded and peeled them and all that nonsense, but I didn’t. I liked the dish, although I noticed the Herbs de Provence gave the tomatoes a very slightly sweet taste, which I wasn’t expecting (although, duh, one of the herbs in Herbs de Provence is lavender, something I’m not used to eating).
I have to say, I’m not 100% sure I’d make this again. Maybe it’s just my not being used to different herbs and all, but I don’t know what I think of the Herbs de Provence. I didn’t hate them, but I wouldn’t go so far as to say I loved them either. But I should make up my mind one way or the other, since I have an alomst-full jar in the spice rack now!
Still, I might start cooking my chicken the same way as in the recipe–Starting it off on the stove, and finishing it in the oven. Perfectly cooked through, and still juicy. This is why I love cast iron!