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Buvette’s Roasted Chicken Breasts

Buvette chicken-salad
Buvette's Roasted Chicken Breasts
Print Recipe
Take one bite of this roasted chicken recipe adapted from New York restaurant Buvette’s most popular salad and you’ll see why I make it weekly. The chicken gets its intense flavor from sea salt, herbs de Provence, and ground fennel seeds, and turns whole skin-on, bone-in chicken breasts from plain grocery store blandness to crispy, salty goodness in just 40 minutes. At our house we don't bother putting it over a salad; we set the timer for 10 minutes to allow it to cool, then stand over the oven and eat it right off the bone. It’s that good!
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
40 minutes 1-24 hours
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
40 minutes 1-24 hours
Buvette's Roasted Chicken Breasts
Print Recipe
Take one bite of this roasted chicken recipe adapted from New York restaurant Buvette’s most popular salad and you’ll see why I make it weekly. The chicken gets its intense flavor from sea salt, herbs de Provence, and ground fennel seeds, and turns whole skin-on, bone-in chicken breasts from plain grocery store blandness to crispy, salty goodness in just 40 minutes. At our house we don't bother putting it over a salad; we set the timer for 10 minutes to allow it to cool, then stand over the oven and eat it right off the bone. It’s that good!
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
40 minutes 1-24 hours
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time
40 minutes 1-24 hours
Ingredients
Servings: people
Instructions
  1. Coarsely grind fennel seeds in a spice mill. Add herbes de Provence and sea salt and mix well.
  2. Dry chicken with paper towels and season with all of spice mixture.
  3. Put chicken in fridge overnight to absorb spices, or keep at room temperature for 1 hour before cooking.
  4. Adjust oven rack to middle position and pre-heat to 400 degrees. Cover rimmed baking sheet with foil.
  5. Place chicken on baking sheet, skin side up. Roast 40 minutes.
  6. Let chicken cool 10 minutes before diving in.
Recipe Notes

Chicken is best if seasoned a full day ahead of roasting, but if you’re in a hurry you can let it sit at room temperature at least 1 hour.

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