Pan-roast chicken is my go-to recipe. Easy and delicious. The pan-frying locks the juices in, making a very juicy roast chicken breast.
about 6 tbsp olive oil
3 tbsp curry powder
1 tbsp whole-grain mustard
pinch of salt
2 tsp dried herbs de provence, crushed
(if I'm in the mood for slightly crispier, sweeter chicken, I also add a tablespoon of maple syrup)
3 chicken breasts
Mix the first 5 ingredients, and coat the chicken breasts on all sides. Pre-heat the oven to 375. Heat a cast-iron pan on the stove at medium high. When the pan is hot enough that a drop of the oil mixture sizzles on contact, add the chicken to the pan. Fry for 3 minutes, flip, then fry the other side for 3 minutes. Put the whole pan into the oven for 25 minutes. Remove.
Serve with cooked vegetables, mashed potatoes, or rice.
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