Herbes de Provence is a classic French seasoning, with blends varying across regions. World Spice’s version omits lavender and oregano—often found in US blends—in favor of marjoram, savory, chervil, thyme, dill and tarragon. This makes it a perfect match for the subtle citrus of our Bay Leaf Preserved Meyer Lemon Paste in this roasted chicken recipe. Want more lemony flavor? The longer If & When rests on raw meat before cooking, the stronger the citrus notes.
"I went boneless (chicken) and did some bluefin tuna...it was five stars! I loved it! So did my wife and her Mom!" - Monte Schmidt, in California via email and an online review, September 2024
Need
4 x skin-on, bone-in chicken thighs, each about 8 oz. each uncooked (for a healthier option, swap for skinless, boneless thighs)
2 TBS If & When Bay Leaf Preserved Meyer Lemon Paste
2 tsp World Spice Herbes de Provence
1/2 tsp extra virgin olive oil
Fresh ground black pepper
Do
Pat dry the chicken with a paper towel. Add a few shakes of pepper.
In a small bowl, combine the herbs, preserved lemon paste and oil to form a rough paste. Apply the mixture to the thighs, under and over the skin, and to the underside. You may need to unroll the thighs slightly to reach the nooks and crannies. Get in there.
Place snugly in a small, sealed container and marinate in the fridge for 20-30 minutes or longer (even overnight) for stronger flavor. Bring to room temperature before baking.
Preheat oven to 400°F.
Line a baking tray with parchment paper. Place the thighs skin-side down on the middle of the tray, ensuring they don’t touch.
Bake for 15 minutes, then flip them to skin-side up. Bake for another 15-20 minutes or until the internal temperature reaches 165°F.
For extra crispy skin, place the chicken under the broiler for 2-3 minutes, keeping a close eye on it to avoid burning. Let the chicken rest for at least 5 minutes before serving.
Notes
Last night I had skinless, boneless chicken thighs, a hungry family and no time to marinate anything. I combined the Herbes de Provence and If & When blend with fresh garlic, rubbing it into the underside of the thighs and securing them with kitchen string. After sautéing onions and peppers, I seared the chicken in the same shallow pan, deglazing with a bit of water before finishing everything in the oven.
The result was rich, caramelized flavors. The preserved lemon brightened the other ingredients, making it vibrant and cohesive without a strong lemon taste. For stronger preserved Meyer lemon flavor, marinate per the recipe instructions above. We ate the leftovers today for lunch - even better flavors and textures than last night.
-Carla DeLuca, Owner
If & When
September 28, 2024
