Love is the Spice of Life

Recipe of the Month: February 2015

My first encounter with Herbes de Provence was while living in the South of France. It’s mixture of dried herbs typical of Provence including savory, marjoram, rosemary, thyme and oregano, liberally used in dishes such as Ratatouille, doused over Oven Roasted Chicken & Potatoes. I personally really like to use it on Goat Cheese Soufflé Crostini, easy to make at home, delicious as an appetizer or to serve with your salad course.  

Bon Appetit and Happy Valentine’s Day.



126-40-herbs-de-provence400Oven Roasted Chicken with Herbes de Provence


1 whole chicken
2 tbs. olive oil, plus more for drizzling
Kosher salt and freshly ground pepper, to taste
2 to 3 tsp. Herbes de Provence

Preheat an oven to 400ºF.

Rub the chicken with 1 tbs. of olive oil. Season the chicken generously with salt and pepper, than rub with the Herbes de Provence. Place chicken in an ovenproof dish. Roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160ºF, 10 to 15 minutes.

Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Drizzle with olive oil and serve immediately.

Goat Cheese Soufflé Crostinis


6 oz. of goat cheese at room temperature
1 oz. olive oil
1 tsp. Herbes de Provence
½ French baguette

Preheat oven to 400ºF.

Slice baguette in ½ inch slices. Mix goat cheese with olive oil. Spread ¼ inch layer over each baguette slice, sprinkle with Herbes de Provence. Bake in oven until goat cheese starts to caramelize on top, 5 to 10 minutes. Serve immediately.