Coriander‑Lemon Poulet à la Provençale

Ingredients

• 2 pieces Chicken thighs, bone‑in, skin‑on
• 2 tablespoons Fresh coriander (cilantro) leaves
• 1 teaspoon Lemon zest
• 1 teaspoon Herbes de Provence
• 2 tablespoons Olive oil
• 1 clove Garlic, minced
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Instructions

1. 1

   Pat the chicken thighs dry, then season both sides with salt, black pepper, Herbes de Provence, lemon zest, and minced garlic.

2. 2

   Heat the olive oil in a large skillet over medium‑high heat; add the thighs skin‑side down and sear for 5‑6 minutes until the skin is golden and crisp.

3. 3

   Flip the thighs, add the fresh coriander leaves, reduce heat to medium, and continue cooking for another 20‑22 minutes, basting occasionally, until the internal temperature reaches 165 °F (74 °C).

4. 4

   Remove the chicken from the pan, let rest for 2 minutes, then serve drizzled with any pan juices and a sprinkle of extra coriander.