Herbs de Provence Chicken
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Herbs de Provence chicken is an incredibly simple way to prepare chicken that gives you a big bang for your buck. Chicken thighs are coated in herbs de provence seasoning then cooked over shallots, garlic, and lemon until the chicken is crispy on the outside and juicy inside. And the pan juices taste as delicious as the chicken!
Say hello to juicy chicken, crispy skin, and a sauce you’ll want to spoon over everything. That trio is exactly what makes this chicken so irresistible, and it’s the reason I keep coming back to this recipe again and again.
I season the chicken with my favorite herbs de Provence, sprinkling them both under and over the skin so every bite is packed with flavor. A store-bought blend works just as well, which makes this easy enough for any night of the week.
The sauce comes together with shallots, garlic, lemon, thyme, and dry vermouth (or white wine), and it improves as the chicken roasts. When those pan juices drip down and mingle with the sauce, it turns into something truly special — rich, fragrant, and absolutely crave-worthy.
If you love French recipes, also try my chicken provençal and coq au vin!
Can I use skinless chicken thighs?
Technically, yes, you can. But the skin on the thighs helps keep the meat juicy. If you don’t want to eat the skin, season the chicken under the skin and leave it on during cooking. Then you can remove the skin before eating it if you prefer.
Does this recipe work with chicken breasts?
Chicken breast is leaner and dries out faster than thighs. If you’d like to make this recipe using chicken breasts, place them right in the dish with the shallots and garlic; this will help keep them juicy. And they will only need to cook for 18-22 minutes.
What to serve with herbs de provence chicken?
When we serve this chicken, we’ll often put the chicken thighs into the baking dish (make sure not to get the juice on the crispy skin!) and put the whole thing on the table. A big green salad turns this into a light and delicious dinner. Here are a few heartier sides that go well with herbs de provence chicken:
Herbs de Provence Chicken Recipe
Ingredients
- 8 skin-on chicken thighs
- 1 tablespoon herbs de provence
- 1 teaspoon EACH: sea salt and pepper
- ¼ cup dry vermouth or dry white wine
- 4 medium shallots (quartered)
- 8 cloves garlic (whole) (peeled)
- 1 lemon (quartered)
- 4 thyme sprigs
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Season the chicken thighs with half of the herbs de provençe, salt, and pepper under the skin and half on top of the skin.
- Add the dry vermouth, shallots, garlic, lemon, and thyme to a baking dish. Place a cooling rack over the baking dish. Place the seasoned chicken thighs on top of the cooling rack then carefully transfer them into your oven.¼ cup dry vermouth or dry white wine, 4 medium shallots, 8 cloves garlic (whole), 1 lemon, 4 thyme sprigs
- Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the thyme and lemon from the baking dish. Squeeze the juice from the lemons into the baking dish before discarding them then serve the chicken thighs with the shallots, garlic, and juices.
Video
Notes
Nutrition
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can you make this in an air fyer? Heat index was 115, so heating an oven is out.
Absolutely, the air fryer is a great call—especially with that kind of heat! Just reduce the temperature slightly (around 375°F) and cook in batches if needed. Keep an eye on it since cook times can vary, but it should turn out delicious without heating up the whole kitchen!
I was looking for a quick recipe using Herbs De Provenance and chicken thighs. It was quick to prepare and the recipe was easy to follow.
However, I have an electric oven, and putting it up to 425° was a little too hot. It wasn’t the recipes fault at all, I did had to deglaze the roasting pan, and add more white wine and a squirt of lemon juice, as everything was turning quite brown in the roaster. The chicken was tender and delicious, and I could definitely taste all the herbs de province however, at least for me, the oven is going to be set at 375 degrees and the chicken will be checked often by myself. Thanks for this quick and delicious chicken dinner! I would make this again.
Fantastic!! Smells great!!
Hi Kristen! Can you skip the cooling rack and just put the chicken in the roasting dish? I think the only cooling rack I have has a nonstick coating / not sure if it’s oven safe…
Thanks for all your great recipes!
I like to use the cooling rack trick as it keeps the chicken away from the liquid so the skin gets extra crispy. But it will definitely work if you put the chicken directly in the pan.
Hi, Kristen! I’m dying to make this but only have boneless skinless thighs, is there an alteration can make? Thanks so much!
I would nestle the boneless thighs into the casserole dish (rather than baking them on a rack on top) and only cooking them for about 12 minutes. 🙂
This dish was amazing and delicious!! Put only one shallot in dish- and added variety of mushrooms in pan. It was truly fabulous. Making it again this week!
Looks delicious! Is there anything you’d recommend subbing for the wine?
You could use chicken stock instead. 🙂