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!
Roast chicken Provençal with shallots, green olives and cherry tomatoes
Ingredients
- 6-8 bone in chicken thighs
- 1/2 cup flour Dried herbs like thyme/oregano (optional and if you have on hand- I’ve actually seen “herbs de Provence”at the market but it’s rare and kind of $$ so up to you and not required)
- 1 cup cherry tomatoes
- 1 cup green olives
- Thyme sprigs
- Marjoram sprigs
- Rosemary sprigs
- 2 lemons
- 1 head of garlic (yes you’ll need that much)
- salt/pepper
- 1/3 cup vermouth
- Olive oil
Instructions
- Wash and pat dry your chicken. Coat in salt,pepper and dried herbs (if you’re using) 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 andquarter your shallots and cut your lemon into pieces. Peel garlic but leave infull clove form. Arrange lemon, shallots, olives, tomatoes, garlic and freshherbs around your chicken.
- Season again with salt/pepper/ dried herbs androast on 400 for about 20 min. Check and make sure your chicken is moist, andadd a squeeze of lemon if it’s feeling dried out. Cook for another 12 min orso.
- Remove, and enjoy with a few more squeezes oflemon!
