|Herbs de Provence Chicken|
Learn about Herbes de Provence and how to cook with it.
What is Herbes de Provence?
It is a mixture of dried herbs that typically include fennel, basil, thyme, lavender, and other herbs.
To be honest, I didn't know Herbes de Provence existed until I saw Giada use it to season meat.
I bought my herbs at Mother's Market for $7, but you can buy a cheaper brand like McCormicks from your local grocery store.
Read on for a simple chicken recipe utilizing this herb mix.
- 4 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly cracked black pepper
- 2 teaspoon dried Herbes de Provence
- 4 teaspoons store-bought or homemade black olive tapenade
Preheat the oven to 450°F. Season with salt, pepper, and Herbes de Provence. Place all 4 thighs, skin-side-up, on a foil-lined, rimmed baking sheet. Roast approximately 25 minutes.
- Leave chicken out while prepping food. I don't have the patience to bring it down all the way to room temp, but at least it's closer. This will help the meat cook evenly.
- Season skin generously, more than you would on the meat itself, to infuse flavor underneath. I chose to remove the skin when eating, but my husband ate it.
- Rest chicken for at least a few minutes to keep in juices.
My side dish was red lentils. I bought mine from Trader Joe's and used the recipe on the back.
- 1 cup red lentils
- 2 cups chicken stock
- 1/4-1/2 cup dry white wine (I used Pinot Grigio)
- 1 tsp. red peper flakes
- 1 tsp. pepper
- Salt to taste
- 1 tbsp. EVOO
Heat oil in pan, add lentils, toss to coat; about 1 minute. Add broth, wine, and seasoning. Cover with lid & simmer over low heat until tender and the liquids almost absorbed, about 12 minutes. Serve simple or add toppings of your choice.
The original recipe called for more liquid, but not all of it was absorbed. I had to strain the lentils to remove the excess.
Do you have any favorite recipes for using Herbes de Provence? Comment below.