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    Roasted Chicken Provençal

    clock-icon60 minutes
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    Pixicook editorial team

    A delicious and aromatic roasted chicken dish featuring Dijon mustard, garlic, shallots, cherry tomatoes, white wine, fresh thyme, and Kalamata olives.

    Ingredients for Roasted Chicken Provençal

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken Thighs

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

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    Dijon Mustard

    tablespoons

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Shallots, peeled

    each

    Substitute chevron-down

    Cherry Tomatoes, halved

    0 oz

    Substitute chevron-down

    White Wine

    cups

    Substitute chevron-down

    Fresh Thyme, leaves stripped

    0 oz

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    Kalamata Olives, pitted

    0 oz

    Substitute chevron-down

    How to Make Roasted Chicken Provençal

    1. Preheat Oven

    Preheat your oven to 400°F (200°C). This will ensure that your chicken cooks evenly and develops a beautiful golden crust.

    2. Prepare Chicken Mixture

    In a large bowl, combine the chicken thighs with a generous drizzle of olive oil, Dijon mustard, and finely minced garlic. Toss everything together until the chicken is well coated.

    3. Arrange in Baking Dish

    Place the chicken thighs skin-side up in a baking dish. Tuck in whole peeled shallots and scatter halved cherry tomatoes around the chicken. Pour in half a cup of white wine.

    4. Add Thyme and Olives

    Sprinkle fresh thyme leaves and Kalamata olives over the top.

    5. Roast Chicken

    Roast the chicken in the preheated oven for about 45 minutes. Halfway through the cooking time, spoon some of the pan juices over the chicken to keep it moist and flavorful.

    6. Rest and Serve

    When ready, let the chicken rest for a few minutes before serving. Serve with crusty bread or roasted potatoes to soak up the delectable juices from the pan. Enjoy!

    Variations

    Herb Mix-Up

    Use different herbs like tarragon, oregano, or dill, or mix in fresh chopped rosemary or sage for a seasonal twist.

    Citrus-Herb Roasted Duck with Oranges and Thyme

    Switch to duck, use oranges and star anise, served with roasted root vegetables.

    Herbaceous Roasted Turkey with Orange and Onions

    Use turkey, replace shallots with onions, and orange instead of lemon, adding a touch of maple syrup or honey.

    Citrus Swap

    Replace lemon with another citrus such as orange, grapefruit, or a combination of lime and orange for a different level of sweetness and tang.

    Mustard Brush

    Brush the chicken with Dijon or whole-grain mustard before applying herbs for a tangy and piquant dimension.


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