Chicken Provençal

This is a fabulous chicken Provençal recipe from Steven Stolman, adapted by Sam Sifton for the NYT (you can find the link here).

roasted chicken thighs Provencal

It’s easy and the chicken extremely tasty. The lemon with the herbs the Provence together with the onions and garlic, take this chicken away from the just-roasted-boring chicken.

In the original recipe they use shallots, but as I didn’t have any I went with onions and it worked out just fine.

roasted chicken thighs Provencal

Serve it with a green salad and you definitely have a great weeknight dinner.


roasted chicken thighs Provencal
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roasted chicken thighs Provencal

Chicken Provençal

  • Author: Carla
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: 46 1x
  • Category: main


A super tasty baked chicken perfect for a weeknight dinner.


  • 8 chicken thighs (bone-in skin-on)
  • 1/2 cup all purpose flour
  • 2 tbsp herbs de Provence
  • 2 lemons, cut in slices
  • 810 garlic cloves
  • 2 medium size onions
  • 1/3 cup dry vermouth
  • olive oil
  • salt 
  • pepper


  1. Heat oven to 400F. Season the chicken with salt and pepper. Dust with flour (remove any excess flour).
  2. Add some olive oil to the bottom of a baking sheet (or any roasting pan). Put the chicken on the pan and season with the herbs the Provence. 
  3. Arrange the lemon, onion and garlic in between the chicken. Add vermouth to the pan. 
  4. Bake for 25-30 min, then baste it with the juice. 
  5. Bake for another 25-30 min or until chicken is crisp and golden brown. 
  6. Serve and enjoy!

Keywords: chicken baked Provencal

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