Roasted Chicken Provencal
This roasted chicken Provençal recipe combines the delicious flavors found in South France. Tomatoes, herbs de Provence, olives, and garlic to name a few. Some other prominent flavors include eggplant, mushrooms and onions. However, this easy and delicious roasted chicken Provençal is guaranteed to be a family favorite. It’s sophisticated enough for a dinner party but easy enough for a weeknight.
Dan and I had the opportunity to visit Provence in September of 2016. We biked Le Mont Ventoux, toured wineries and enjoyed all the South of France has to offer. However, one of the dishes we enjoyed that has been stuck in my mind ever since, was a delicious roasted chicken Provençal. Provencal simply means using the flavors found in South France. I did my best to recreate the beautiful meal we enjoyed that day and I hope you love this recipe as much as I do.
For this recipe, be sure to use Smart Chicken’s chicken thighs. Their thigh meat is juicy, tender and so delicious in this recipe. Organic Smart Chickens are exclusively fed a certified organic, certified non-GMO diet, and are never given antibiotics, hormones, or animal by-products. The program is certified humane by HFAC (Humane Farm Animal Care) and every chicken is free to roam, with access to outdoor pastures. Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience.
This recipe is sponsored by Smart Chicken. I was compensated for my time. However, all opinions are my own.
Ingredients Needed for Roasted Chicken Provencal
Chicken – Be sure to use chicken thighs for this recipe. I used Smart Chicken’s boneless skinless thighs, but bone-in and skin-on would work well too. If you use bone-in the cooking time will incase. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.
Olive Oil – You’ll need olive oil for this recipe. This will allow you to get a nice sear on the outside of the chicken thighs.
AP Flour / Salt / Pepper – You’ll need to dredge the chicken thighs through AP flour, salt and pepper before adding them to the hot oil.
Herbs de Provence – Herbs de Provence is a spice mixture that includes, lavender, thyme, oregano, and rosemary.
Vegetables – You’ll need diced onions, drained crushed tomatoes, whole garlic cloves, pitted green olives and capers for this recipe.
White Wine – Be sure to use a dry white wine to deglaze the pan.
Lemon Juice – You’ll want to use fresh squeezed lemon juice for this recipe.
How to Make Roasted Chicken Provencal
Preheat the oven to 400 degrees.
Combine AP flour, salt and black pepper in a bowl. Dredge the chicken thighs through the flour mixture, shaking off any excess.
Heat olive oil in a Dutch oven pot over medium high heat. Once the oil is hot, but not smoking add the seasoned chicken thighs. Sear for 3-4 minutes. Once the chicken has browned on one side, flip it over and add the onions, garlic, and herbs de Provence. Sauté for 3-4 minutes.
Deglaze the pan with white wine. Let the wine reduce by half, then add the chicken broth and fresh squeezed lemon juice. Next, add the diced tomatoes, capers, and pitted olives. Cover and place in the oven to finish cooking for 20ish minutes. Remove the lid and serve hot.
Storage
Store any leftover chicken in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more chicken recipes?
Roasted Chicken Provencal
Ingredients
Roasted Chicken Provencal
- 4 chicken thighs, Smart Chicken boneless skinless, about 1 lb.
- ¼ cup AP flour
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons olive oil
- 1 sweet onion, diced small, about 1 cup
- 4-5 cloves garlic , left whole
- 1 tablespoon herbs de Provence
- ¼ cup white wine
- ¼ cup chicken broth
- 2 tablespoons lemon juice, fresh squeezed
- 14.5 ounces diced tomatoes, with juice
- 2 teaspoons capers, with juice
- ¼ cup green olives, pitted
Equipment
- 1 Dutch oven
Instructions
- Preheat the oven to 400 degrees. Combine AP flour, salt and black pepper in a bowl. Dredge the chicken thighs through the flour mixture, shaking off any excess.
- Heat olive oil in a Dutch oven pot over medium high heat. Once the oil is hot, but not smoking add the chicken thighs. Sear for 3-4 minutes. Once the chicken has browned on one side, flip it over and add the onions, garlic, and herbs de Provence. Sauté for 3-4 minutes.
- Deglaze the pan with white wine. Let the wine reduce by half, then add the chicken broth and fresh squeezed lemon juice. Next, add the diced tomatoes, capers, and pitted olives. Cover and place in the oven to finish cooking for 20ish minutes. Remove the lid and serve hot.
