Chicken Provencal, where have you been all my life? This simple chicken recipe is one I'll be making again and again. My only regret is not making this a long time ago!
This roasted chicken Provencal is a recipe from the New York Times.
Probably the only thing I like about the New York Times is their recipes!
This one with over 13,000 5 star reviews definitely deserves its rating.
Table of contents
What is Chicken Provencal?
Roasted Chicken Provencal has a crispy skin with the herby essence of herbs de provence.
Cooked in a lemon vermouth sauce with lots of shallots, Provencal chicken is great with lots of bread to sop the sauce up with!
This is a dish that family will love, but the bonus is this herbs de Provence chicken impresses everyone who trys it.
Think entertaining at its finest with little or no fuss!
My go-to recipes for dinner parties are usually Marry Me chicken or Marbella Chicken. But now I have three recipes to choose from. Hurray!
I'm so excited as Manservant always tells me I spend way to much time cooking!
I promise this Provencal chicken recipe does not disappoint!
Things You May Want to Know
Herbs de Provence is a dried herb mixture that represents the Provence region of France. It is often made with thyme, basil, savory, fennel seeds and lavender. Often rosemary, garlic, sage and marjoram are added. Actually, the sky is the limit with the mixtures I've seen, but the basic mixture highlighted is the one I prefer. Some mixtures do not contain lavender but I love it! I first tried this special herb mixture many years ago and love using it in this roasted red pepper appetizer.
This special seasoning mix can be sprinkled on fish, lamb or veggies, and even goat cheese.
Other regional dishes include Nicoise Salad, ratatouille, fish stew, bouillabaisse, and eggplant tomato gratin.
Provencal Chicken Recipe Ingredients
- Chicken - All parts of the chicken may be used. I used a whole cut-up chicken. If the breasts cook too fast, remove them while the dark meat continues cooking.
- Season well with salt, fresh ground pepper and herbs de Provence. Italian seasoning can be used but the flavor profile is different.
- Flour both sides of the chicken well and shake off the excess. Use a small handful at a time. I didn't give a measurement because the amount depends on the types of chicken pieces you use and how big the chicken is.
- Lemons- If you love lemon don't be afraid to add more and a squeeze over the top before serving is a nice touch.
- Garlic- Who can have too much? The amount called for works with me!
- Shallots- Years ago these were hard to find, but not anymore. However if you can't find them, a red onion would be a good substitute.
- Vermouth-White vermouth is called for, but I actually used a red vermouth from Spain. White vermouth from France is more dry, whereas the red Spanish vermouth is sweeter, more sherry-like. It tasted great, so use your instincts, and use what you like! A crisp dry white wine would make a good substitute, too.
- Other Additions- Add some Nicoise olives or stir in some crushed tomatoes. Personally, this is good just the way it's written!
PRO TIP: Do not crowd the chicken if you want it to be crispy. I used a small chicken in a large skillet. Also the deeper the pan or skillet the more pan juices you will have.
What to Serve with Provencal Chicken
Be sure to have a good crusty French baguette to dip in the sauce.
White rice cooked in chicken broth and with a pinch of herbs de Provence makes a great side dish.
Couscous or mashed potatoes would be good also. As would angel hair pasta or polenta.
Make roasted green beans, and/or a bibb lettuce salad with a Dijon mustard vinaigrette. Yummy!
Even a side of asparagus or roasted carrots would be mighty fine!
When to Serve Chicken Provencal
Chicken Provencal makes a very easy Shabbat dinner.
It also makes a great dinner for family or company.
With very little prep time, this makes it a winner chicken dinner.
However the bonus is that this chicken recipe is truly outstanding.
Give it a try and let me know what you think!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Chicken Provencal with Herbs de Provence
- Prep Time: 15 Minutes
- Cook Time: 50 - 60 Minutes
- Total Time: 0 hours
- Yield: 4 Servings 1x
- Category: Main Course
- Cuisine: French
Description
This simple chicken Provencal recipe is in the pan in 15 minutes, leaving you enough time to make a salad or green beans and some rice! Perfect for company and also a dish your family will adore, this tasty and easy chicken recipe should be in your recipe collection!
Ingredients
8 bone-in, skin-on chicken thighs or 1 whole 3.5 lb cut-up chicken
2teaspoons kosher salt
1teaspoon freshly ground black pepper
All-purpose flour to dredge the chicken
3tablespoons olive oil
2tablespoons herbes de Provence
1-2 lemons, quartered
8 to 10cloves garlic, peeled
4 to 6medium-size shallots, peeled and halved
½cup dry vermouth
Instructions
Heat oven to 400 degrees. Season the chicken with salt and pepper. Put flour on a shallow dish, and lightly dredge chicken in it, shaking the pieces to remove excess flour. Be sure to season the chicken pieces, front and back and dredge each piece in the flour from top to bottom!
Swirl the oil in a large roasting pan or cast iron skillet, and place the floured chicken in it skin side up. (No need to brown the chicken.) Season the chicken with herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken. Add vermouth to the skillet.
Put the pan in the oven, and roast for 25 to 30 minutes, then baste with pan juices. (Do not skip this step because it is the fat in the juice that makes the chicken crispy.) If there is not enough vermouth in the pan your oven is probably cooking hot, so don't be afraid to add another dollop of vermouth. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
Serve in the pan or on a warmed platter garnished with fresh thyme or lavender or just some chopped parsley!
Notes
Whatever you do, do not crowd the pan or your chicken will not get crispy!
Please see post for ingredient and serving suggestions.
Thank you New York Times.
More Simple Chicken Recipes
Zuni Cafe Chicken with Bread Salad
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