The Times - Serving Waitsburg, Dayton and the Touchet Valley

At the same time that our yard has finally filled with the sweet scent of lilac, the perennial herbs in my edible garden have burst into full swing. The tender new tarragon, chervil, parsley, and thyme have been providing me plenty of inspiration in the kitchen. This lovely chicken dish incorporates herbes de Provence to give it a distinctive floral and herbaceous note. The potatoes and radishes are roasted tender in the same pan, and all is served with a bright herb pistou drizzled over the top.

Ingredients:

8 to 10 bone-in, skin-on chicken thighs, (or a mix of thighs and drumsticks)

Salt and...