Herbs de Provence Chicken
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!
Complete the meal with some smoky roast potatoes and sautéed asparagus. And if you love French recipes, also try our chicken provençal!
Herbs de provence chicken
Say hello juicy chicken, crispy skin, and a tasty sauce. This trio of deliciousness is what makes this chicken irresistible.
We use our favorite herbs de provence spice mix to season the chicken, which adds a ton of flavor. But don't worry, if you have a store-bought mix that will work great, too. The herbs are sprinkled both under and over the chicken skin, which ensures that every bite you take is delicious.
The tasty sauce is made from shallots, garlic, lemon, thyme, and dry vermouth (or white wine). When the juices from the roasting chicken drip into the sauce it makes it adds so much flavor. You'll love it!
How to make this chicken herbs de provence recipe
Herbs de provence chicken might sound fancy, but it is a very simple recipe.
- Season the chicken thighs with herbs de provence, salt, and pepper both under the skin and on top of it. This makes sure that every bite you take is deliciously seasoned.
- Put some shallots, whole garlic cloves, lemon wedges, thyme, and either white wine or dry vermouth into a baking dish.
- Now set a cooling rack on top of the baking dish and put the chicken thighs on top of it. This setup makes the chicken skin super crispy while collecting all the delicious juices in the pan below.
After spending about 35 minutes in the oven, you dinner will be ready to eat!
Full recipe instructions in the recipe card below.
Can I use skinless chicken thighs?
Technically, yes you can. But the skin on the thighs helps to keep the meat nice and juicy. If you don't want to eat the skin, it is better to season the chicken under the skin but leave it on for cooking. Then you can remove the skin before you eat it if you want.
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 healthy dinner. Here are a few heartier sides that go well with herbs de provence chicken:
- Greek Lemon Potatoes
- Crispy Garlic Smashed Red Potatoes
- Mini Hasselback Potatoes with Roasted Garlic
- Mediterranean Tomatoes Stuffed with Rice
- Arugula and Wild Rice Salad
Popular chicken recipes
- Creamy Chicken Lazone
- Chicken Provençal
- Lemon Herb Butter Roast Chicken
- Julia Child’s Coq au Vin
- Balsamic Fig Chicken Marsala
Herbs de Provence Chicken
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- 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
- 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.8 skin-on chicken thighs, 1 tablespoon herbs de provence, 1 teaspoon EACH: sea salt and pepper
- 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.
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. 🙂