Provençal Chicken Thighs
with Roasted Zucchini & Sauce Vierge
Cooking time
20 minutes
Servings
2/4
Calories
340 /serving
When we close our eyes and imagine southern France, we see sun-kissed produce like fresh green basil, tomatoes bursting with sweetness and bright yellow lemon. They go into a sauce vierge that graces seared chicken seasoned with Herbes de Provence and flanked by heirloom zucchini.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 140g Cherry tomatoes
- 2 Heirloom zucchini
- 1 Lemon
- 14g Basil
- 1 Scallion
- 4g Herbes de Provence
- 15g Minced roasted garlic
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
17 g
Saturated Fat
3 g
Sodium
180 mg
Total Carb
13 g
Sugars
6 g
Protein
37 g
Fibre
4 g
Preparation
Roast the zucchini
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, stirring halfway, 7 to 9 min., until browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ⅔ of the herbes de Provence and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Mise en place
- Meanwhile, quarter the tomatoes.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the basil leaves and stems.
- Thinly slice the scallion crosswise.
Make the sauce vierge
- In the reserved pan, heat a generous drizzle of olive oil on medium.
- Add the tomatoes and scallion. Sauté, scraping up any browned bits, 1 min., until slightly softened.
- Add the garlic, lemon juice, remaining herbes de Provence and S&P; bring to a simmer.
- Off the heat, add the basil; stir well.
Plate your dish
- Divide the chicken and zucchini between your plates.
- Drizzle with the sauce vierge.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
