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:
- Greek Lemon Potatoes
- Crispy Garlic Smashed Red Potatoes
- Mini Hasselback Potatoes with Roasted Garlic
- Mediterranean Tomatoes Stuffed with Rice
- Arugula and Wild Rice Salad
Herbs de Provence Chicken Recipe
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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. 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.
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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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. 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.
