Think about the countryside of France, fields of lavender and one of France’s famous blends, Herbes de Provence. This is also a favorite combination of herbs that I’ve been using for a long time – I think the lavender element pulled me in. I highly recommend this wonderful mixture of different herbs as it elevates so many recipes. https://www.pollenranch.com/ is a great source for Herbes de Provence which has fennel pollen as one of the ingredients. https://www.burlapandbarrel.com is a source for farmer raised spices around the world.
Herbes de Provence Chicken: A Simple Recipe
Recipe from Steven Stolman, Adapted by Sam Sifton and Judi Graber
- 4 chicken legs, 8 bone-in, skin-on chicken thighs or what I used 3 bone-in skin-on chicken breasts
- 2 tsp. kosher salt to taste
- 1 tsp. freshly ground black pepper to taste
- 2 tbsp. Herbes de Provence plus
- 1/4 to 1/2 cup AP flour
- 3 tbsp. olive oil
- 1 lemon, quartered
- 8 cloves garlic, peeled
- 4 medium-size shallots, peeled and halved
- 1/3 cup dry vermouth (I used Pinot Grigio as I don’t care for vermouth or you could use chicken broth)
- sprigs of fresh thyme, for serving
Heat oven to 400 degrees. Combine the flour, salt, pepper and Herbes de Provence. Pat dry the chicken with paper towels and then lightly dredge the chicken in the flour mixture, shaking the pieces to remove excess flour.
Add the oil to a large pan and place the floured chicken in it. Sprinkle more Herbes de Provence on top of the chicken. Arrange the lemon, garlic cloves and shallots around the chicken, add the vermouth (white wine) to the pan.
Roast the chicken for 30 minutes, covered, then baste it with the pan juices. Chicken breasts tend to dry out so I steamed them half of the cooking time. Continue roasting, uncovered, for another 30 minutes or until the chicken is slightly browned and registers 160-165 degrees. Garnish with fresh thyme.
I served the chicken with roasted potatoes and zucchini and seasoned with salt, pepper and Herbes de Provence.
Recipe by cookingwithauntjuju.com
My kind of chicken dish. So full of flavors and aroma. Herbes de Provence is such a wonderful mix. 🙂
Such a simple meal but full of flavor thanks to Herbes de Provence 🙂
Ooh, Là-Là. 😜
🙂 🙂 🙂
What a great idea for a company dinner! I bet your house smelled wonderful –
The kitchem smells were at their best with all that garlic, shallots and seasoning. It’s a great meal for 1 or more. I use leftover chicken in salad or sandwiches 🙂
oh yes i am a fan of chicken thighs! this sounds great.
sherry https://sherryspickings.blogspot.com/
I’m really into classic European meat and poultry dishes this winter, so this is definitely calling my name. The herbes de Provence chicken looks perfectly fragrant and timeless.
Ben -Herbes de Provence is a wonderful blend of spices and really kicks up a recipe 🙂
Sherry – A simple chicken dinner with lots of flavor 🙂
I love herbes de Provence, and I love it with chicken, so this really interests me. Thanks!
I hope you give it a try Jeff. I added herbes de Provence to the flour and also sprinkled more on top of the chicken before it baked 🙂