Roasted Chicken Provencal
If you’re looking for a dinner that can work on a weeknight and also impress everyone at a dinner party, this roasted chicken provencal recipe is for you! Juicy, tender chicken thighs are cooked to perfection among sophisticated ingredients like fresh Herbs de Provence and white wine. It’s a truly extraordinary dinner!
Roasted Chicken Provencal
This is absolutely one of my favorite dinner recipes to make during the spring and summer months. Zesty lemon and sweet shallots pair fantastically together to make this roasted chicken fresh, light, and still SO filling.
Once you make this on a summer night and enjoy it with a glass of chilled wine, you’ll also fall in love! Of course, it also pairs perfectly with a perfect summertime sweet tea.
For being such a sophisticated dish, it’s surprisingly easy to make, AND kids love it too! It’s truly my favorite way to impress everyone at the dinner table. I’ve brought this chicken provencal to dinner parties, potlucks, and my own table for weeknights dinners. No matter where it’s served, it’s always a huge hit.
I think what makes it so irresistible is the dry white wine. Or, maybe it’s the 10 garlic cloves? It could also be the sweet shallots… I think you see where I’m going here. The many flavorful ingredients that this recipe calls for all come together to make one truly unforgettable chicken dinner.
How to Make It
This fresh, delicious chicken provencal recipe is SO easy to make! In just a few steps, you’ll have a dinner that you’ll receive a crazy amount of compliments for. Be ready to share this recipe!
Transport yourself to the heart of Provence tonight by following these simple steps! Really, you won’t believe how quickly you’ll have this whipped up.
Season the chicken. Using just a pinch salt and freshly cracked black pepper, season the uncooked chicken thighs and set aside.
Prepare the pan. In a large, deep sided skillet over medium heat, heat the olive oil.
Brown the chicken. Add the chicken to the hot pan skin side down. Let it cook for 4-5 minutes, or until the skin is golden brown and crispy. Then, flip the chicken and cook it for an additional 4-5 minutes. Transfer it to a plate and keep it warm.
Make it fragrant. I love this step, simply for the smells! Add the shallots and garlic to the pan. Cook them for 2-3 minutes, or until they’re slightly softened. Be careful to not cook them too long, as garlic and shallots are both notorious for burning.
Add all ingredients. Remove the pan from the heat before arranging the chicken thighs in the pan. Next, add the tomatoes, dates, olives, lemon and thyme to the pan. Then, pour in the white wine.
Roast. Transfer the pan to the oven and roast the chicken for 45-50 minutes. Don’t remove the chicken until it reads 165F on an instant read thermometer!
What should I serve chicken provencal with?
As you can see from my photos, I love serving this roasted chicken over orzo pasta or rice. However, it’s also incredibly delicious when served over noodles. Either way you serve it, this roasted chicken is going to be irresistible.
How long will it stay fresh?
In an airtight container in the fridge, chicken provencal will stay fresh for 3-4 days. When you’re ready to reheat it, I highly recommend using your oven, not your microwave. Just set the oven to a low temp, like 300F, and let it heat the leftovers for about 10 minutes or so.
Can I substitute the shallots for a chopped onion?
Shallots work best with this recipe because of the gentle sweetness they provide. However, in a pinch, equal parts of a yellow or vidalia onion will also work! Just be sure to steer clear of more bitter options, like a red onion.
More Easy Chicken Dinner Ideas
Get the Recipe: CHICKEN PROVENCAL
- 8 Bone In Skin On Chicken Thighs
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 1/2 tablespoons freshly ground pepper
- 8 medium sized shallots, peeled and halted
- 8-10 garlic cloves crushed and peeled
- 1 tablespoons Herbs de Provence
- 1 1/2 cups Grape Tomatoes
- 3/4 cup chopped dates
- 1 cup green olives
- 5-6 sprigs of fresh thyme
- 1 lemon, sliced
- 1 cup dry white wine
- Season the chicken thighs with salt and pepper, set aside.
- Heat the olive oil in a large, deep sided skillet over medium heat.
- Add the chicken to the pan, skin side down, cooking for 4-5 minutes or until the skin is golden brown and crispy.
- Flip the chicken and cook for an additional 4-5 minutes. Transfer to a platter and keep warm.
- Add the shallots and garlic to the pan. Cook for 2-3 minutes until slightly softened.
- Remove the pan from the heat and arrange the thighs in the pan.
- Add the tomatoes, dates, olives, lemon and thyme to the pan, then pour in the wine.
- Transfer the pan to the oven. Roast the chicken in the oven for 45-50 minutes until the chicken reads 165˚F on an instant read thermometer.
- Serve over noodles or rice.