Chicken and leeks are a winning combination, and if you try this recipe, I know you’ll agree!
For the Roasted Chicken:
- 2 boneless, skinless chicken breasts
- 2 1/2 tsp herbes de provence spice blend
- 1 lemon sliced in half
- Salt and pepper to taste
- 2 TB of butter
Preheat the oven to 375 degrees. On a baking tray season the chicken breasts with herbes de provence, salt and pepper. Squeeze the lemon over the chicken breasts and top with pats of butter. Roast for 45–55 minutes until the chicken is cooked through.