YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: about 50 minutes

• 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

1. Preheat the oven to 425°F.
2. 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.
3. 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.
4. Add the asparagus and garlic and cook for 2 minutes, or until the garlic is fragrant.
5. Add the broth and bring to a simmer. Cook until the asparagus is tender, 1 to 2 minutes.
6. 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.
7. Serve garnished with extra chopped basil, and with lemon wedges on the side.