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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Roasted chicken provencal in a pan

Chicken Provencal

Posted by: Ari Laing

Chicken Provencal looks and tastes fancy, but is quick to prep and simple to make. Roast chicken quarters seasoned with Herbs de Provence over a bed of shallots, garlic, and green olives. The sauce is made from combining Vermouth (or wine) with creamy artichoke spread. Serve with Provencal vegetables (ratatouille or tian would be great!) and crusty baguette.

recipe +-

Posted by: Ari Laing
Herbs de provence chicken over mashed potatoes
Print Recipe
5 from 1 vote

Chicken Provencal

Chicken Provencal looks and tastes fancy, but is quick to prep and simple to make. Roast chicken quarters seasoned with Herbs de Provence over a bed of shallots, garlic, and green olives. The sauce is made from combining Vermouth (or wine) with creamy artichoke spread.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner
Cuisine: French
Keyword: herbs de provence, provencal recipe, roasted chicken
Servings: 4 servings
Calories: 481kcal
Author: Ari Laing

Equipment

  • Large roasting pan or dish

Ingredients

  • 4 chicken quarters
  • 1 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ cup flour
  • 10 shallots peeled
  • 8 cloves garlic peeled
  • 1 Tbsp herbs de Provence
  • ½ cup Castelvetrano olives pitted
  • ½ cup Vermouth or white wine
  • 2 Tbsp artichoke spread or small container jarred artichoke hearts, drained
  • Flaky sea salt for serving

Instructions

  • Preheat the oven to 425 F. Place peeled shallots and garlic on the bottom of a large roasting pan.
  • Dredge the chicken. Season chicken on both sides with Kosher salt and black pepper. Dredge chicken quarters in flour on all sides, then shake off any excess. Place chicken legs on top of shallots and garlic.
  • Season with herbs de Provence. Generously sprinkle dried herbs de Provence on top of chicken.
    Chicken provencal recipe in a roasting dish
  • Add liquid. Combine Vermouth and artichoke spread in a small bowl, then whisk to combine. Pour into the roasting pan around the chicken. Scatter with green olives. See note below.
    Chicken provencal over shallots and garlic
  • Cook chicken. Place chicken in the oven then cook for 45 minutes, basting the chicken with the pan juices once halfway through. Garnish with flaky sea salt and serve immediately.
    Herbs de provence chicken with olives in a pan

Video

Notes

  • Note: If you cannot find artichoke paste, simply add a small jar of drained artichoke hearts along with the shallots and garlic, then add the Vermouth (or wine) to the pan as directed.
  • Make sure to drain olives (and artichokes, if using canned). In order for the chicken to get crispy, it needs to both be sitting on top of other ingredients, but also there can't be too much liquid.
  • Yes, you can substitute with chicken thighs or chicken breasts, but please use bone-in! Cooking meat on the bone adds so much flavor! Chicken is safe to eat when an internal temperature of 165 F is reached.

Nutrition

Calories: 481kcal | Carbohydrates: 28g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 992mg | Potassium: 563mg | Fiber: 4g | Sugar: 5g | Vitamin A: 221IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 4mg
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