This roast chicken provencal can be made on a sheet pan and is perfect for a weeknight meal.
The Deets:
This dish is perfect for a cozy Sunday dinner: roast chicken Provençal with shallots, green olives, and cherry tomatoes. It’s simple to prepare, and everything cooks together in one pan, making it quick and easy to throw together. The magic of this recipe lies in the “Provençal” sauce, which is really just a delicious combination of herbs, tomatoes, and garlic. The great thing about Provençal cooking is its flexibility — while the sauce is the star, you can get creative with the veggies you add to the pan. I’ve chosen to use green olives and shallots, but feel free to swap in other vegetables based on what you have on hand or what you’re in the mood for. I’ve seen variations with sweet dates or root vegetables, and you could even throw in some sliced potatoes for an extra carb element if you’re craving something hearty. Another bonus? The chicken comes out with a beautifully crisp skin without needing to pan-sear it first; everything cooks to perfection in the oven. It’s the kind of meal that feels like a celebration but doesn’t require a lot of effort. Let me know what you think in the comments of this roast chicken provencal! Check out more dinner ideas here.
Here’s how to make it!
Chicken Provencal
Ingredients
- 6 bone in chicken thighs
- 1/2 cup flour
- 1 cup cherry tomatoes
- 1 cup green olives
- Thyme sprigs
- Marjoram sprigs
- Rosemary sprigs
- 2 lemons
- 1 head of garlic
- salt/pepper
- 1/3 cup vermouth
- Olive oil
- 3 tbsp herbes de Provence
Instructions
- Preheat oven to 400. Wash and pat dry your chicken. Coat in salt, pepper and herbes de Provence and then dredge in flour.
- In a roasting pan, add olive oil and spreadaround. Neatly position your chicken a few inches apart in the pan. Peel and quarter your shallots and cut your lemon into pieces. Peel garlic but leave infull clove form. Arrange lemon, shallots, olives, tomatoes, garlic and fresh herbs around your chicken.
- Season again with salt/pepper/ dried herbs and roast for about 20 min. Check and make sure your chicken is moist, and add a squeeze of lemon if it’s feeling dried out. Cook for another 12 min or so.
- Remove, and enjoy with a few more squeezes of lemon!
Notes
- Be sure to dredge your chicken lightly in flour before roasting. This helps to get a nice and crispy golden brown skin. Plus it also thickens the chicken drippings in the bottom of the roasting pan, making for the most delicious sauce.
- Roast the shallots, tomatoes, and garlic in “whole” form. You just want to quarter the shallots and peel the garlic but leave the cloves whole. We keep the cherry tomatoes whole as well. We are roasting this way so they get golden brown and caramelized on the outside and stay jammy on the inside.
- Be sure to add lots of herbs. We add both dried and fresh for maximum herb flavor. It compliments the vegetables and the chicken so nicely to make chicken Provencal the ultimate dish.
- You know when the chicken is done when it reaches 165ºF on meat thermometer. It should be golden brown on the skin and cooked through nicely. It’s actually difficult to overcook chicken thighs, so be sure to trust your meat thermometer and cook for a little longer if necessary.
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