- 1 whole bone-in skin-on chicken breast ( (about 2 pounds))
- ½ teaspoon herbes de Provence
- ½ teaspoon salt
- 1 tablespoon avocado oil
- 1 medium onion, (thinly sliced)
- ¾ pound asparagus (ends trimmed, cut into ½-inch pieces)
- 2 cloves garlic, (sliced)
- 6 cups Chicken Broth
- 1 cup chopped watercress, (about 1 bunch)
- 1 pound zucchini or yellow squash, (or a combination, made into wide ribbons with a vegetable peeler or spiral slicer)
- ¼ cup chopped fresh basil, (plus more for garnish)
- 1 tablespoon fresh lemon juice
- Lemon wedges, (for serving)
- Preheat the oven to 425ºF.
- Lift the skin of the chicken and rub the meat underneath with the herbes de Provence and salt. Place the chicken on a rimmed baking sheet and roast for 40 minutes, or until cooked through with an internal temperature of 160°F. Once cool enough to handle, remove the meat from the bones and chop it.
- Meanwhile, heat the oil in a large heavy-bottomed pot over medium-high heat. When the oil is hot, add the onion and cook for 5 minutes, or until translucent, stirring often.
- Add the asparagus and garlic and cook for 2 minutes, or until the garlic is fragrant.
- Add the broth and bring to a simmer. Cook until the asparagus is tender, 1 to 2 minutes.
- Add the chicken, watercress, zucchini ribbons, and basil and cook for 1 minute, or until just heated through. Stir in the lemon juice and add salt to taste.
- Serve garnished with extra chopped basil, and with lemon wedges on the side.
If you have leftover chicken, skip ahead to step 3.