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–+ servings
Chicken Provencal

Chicken Provencal

prep 10 minutes
cook 29 minutes
total 40 minutes
This Chicken Provencal is an easy and comforting chicken dinner recipe inspired by the classic dish from the South of France. The recipe originates in Provence and is roast chicken with a cherry tomato, garlic, onion, and white wine sauce that's seasoned with bright herbs like thyme, rosemary, and marjoram (also known as Herbs de Provence).
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Ingredients

Serves 4 people
  • 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

Storage: 
Store any leftovers in an airtight container the fridge for up to 4 days. You can reheat this Provencal chicken very easily in the microwave or oven for a few minutes until warmed through.
It's also easy to freeze the leftover chicken for up to 2 months. Then thaw in the fridge overnight and reheat. We often don't recommend freezing the roasted vegetables though, because it can change their texture.
Tips: 
  • 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.