In season当季French法式
Herbes de Provence Chicken & Tomatoes普罗旺斯香草鸡配番茄
A 4-serving recipe with a 50-minute beginner workflow, exact seasoning and visible checkpoints.鸡肉配番茄、洋葱和蒜烹调，让蔬菜汁与鸡肉的鲜味融在一起。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Mitts for hot pans端热锅戴手套端熱鍋戴手套Guantes para lo caliente뜨거운 팬은 장갑
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Use 2 lb / 900 g bone-in, skin-on chicken thighs; pat dry. Cut 4 tomatoes and 1 onion into 8 wedges each. Peel 6 garlic cloves and leave whole. Measure 3 tbsp olive oil and 1½ tsp fine salt. Strip leaves from 3 thyme sprigs and 1 rosemary sprig. Cut 1 lemon in half. Have a 23×33-cm baking dish.用900克带骨带皮鸡腿，擦干。4个番茄和1个洋葱各切8瓣。6瓣蒜去皮整颗。量3大匙橄榄油、1½小匙细盐。摘3枝百里香和1枝迷迭香叶。1个柠檬对半切。备23×33厘米烤盘。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Use a rimmed sheet pan, oven mitts and spatula. Set hot pans on a heatproof trivet, never directly on a bare table.备带边烤盘、隔热手套、锅铲；热盘放耐热垫，不直接搁桌面。
Ingredients食材
- Chicken鸡肉2 lb磅
- Tomatoes番茄4
- Onion洋葱1
- Garlic大蒜6 cloves瓣
- Olive oil橄榄油3 tbsp大勺
- Thyme百里香3 sprigs枝
- Rosemary迷迭香1 sprig枝
- Lemon柠檬1
- Fine salt细盐1.5 tsp小勺
Method做法
Set a rack in the middle of the oven and preheat to 425°F (220°C).
烤架放到烤箱中层，预热到425°F (220°C)。
The preheat light or signal confirms the set temperature.预热指示灯或提示音确认温度已达标。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
In the baking dish, toss the tomatoes, onion, and garlic with 2 tbsp oil, half the salt, and the herbs.
烤盘里放番茄、洋葱和蒜，加2大匙油、一半盐和香草，拌匀。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Rub the chicken with the remaining oil and salt, then set it skin-up on the vegetables. Wash your hands for 20 seconds after touching the raw chicken.
鸡肉抹上剩下的油和盐，皮朝上放在蔬菜上。碰过生鸡肉后洗手20秒。
Every piece is coated and skin faces up.每块都抹匀，皮朝上。
Common mistake & quick fix容易错在哪，怎么补救
Wash hands for 20 seconds after touching raw chicken.碰过生鸡后洗手20秒。
Roast the chicken and vegetables.
把鸡肉和蔬菜放进烤箱烤。
The thickest center reads 165°F (74°C) on a food thermometer; color alone is not proof.食品温度计测最厚中心达165°F (74°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Squeeze the lemon over the chicken and vegetables, and pick out any seeds that fall in.
把柠檬汁挤在鸡肉和蔬菜上，掉进去的籽挑出来。
Common mistake & quick fix容易错在哪，怎么补救
Pick out any seeds that fall in.掉进的籽挑出来。
Divide among 4 bowls and serve.
分到4只碗里上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Chicken鸡肉Thighs stay juicy and forgiving; breasts are leanest. Look for pink, firm meat with no sour smell.鸡腿肉嫩不易柴，鸡胸最低脂。选粉色、紧实、无异味的。
Tomatoes番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Olive oil橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Thyme百里香Earthy herb for roasts and soups; add whole sprigs, fish out stems later.泥土香，适合烤肉和汤；整枝放入，最后捞梗。
- Rosemary迷迭香
Woody, piney; holds up to long roasting. Strip leaves and chop fine.木质松香，耐久烤。撸下叶子剁细。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
23×33-cm baking dish, tongs, food thermometer, oven mitts23×33厘米烤盘、夹子、食品温度计、隔热手套
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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