- 1
Preheat oven to 400° F. Pat chicken dry with a paper towel and remove any excess fat.
- 2
Place chicken in a large bowl and coat with olive oil. Add 1 Tbsp. salt, ½ Tsp. black pepper, onion powder and 1 Tbsp. herbs de provence seasoning. Massage into chicken.
- 3
Place seasoned chicken on a parchment lined baking tray and bake for 45 to 50 minutes or until the internal temperature reaches 170° F.
- 4
While the chicken is baking, prepare the sauce. Melt butter in a large skillet over medium heat. Add ½ Tsp. herbs de provence and crushed red pepper flakes. Cook 1 to 2 minutes. Add the shallots, ½ Tsp. salt and ¼ Tsp. pepper. Sauté 5 minutes. Add garlic and cook until lightly golden. Add the fresh thyme.
- 5
Pour in the white wine, scraping down any bits that may be stuck to the pan. Simmer on medium to low heat for 2 to 3 minutes. Add the heavy cream and lemon zest and bring to a simmer. When the mixture is smooth and creamy, stir in the lemon juice and remove pan from heat.
- 6
After the chicken is finished roasting, remove from the oven and allow to sit for 5 minutes before plating. Top with sauce and serve.
