The herbs will take on a slightly blackened color, so don’t fret about the appearance.
Add chicken and toss to coat with marinade.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Photo: Andrea Mathis
Position rack in middle of oven; preheat broiler to high.
Combine the remaining 1 tablespoon thyme and 12 tablespoon herbes de Provence on a shallow plate.
Remove the chicken from the marinade (discard the marinade).
Roll the chicken in the herbs and season with salt and pepper.
To make ahead:
Marinate chicken (Step 1) for up to 24 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
