Herbs de Provence Chicken and Potatoes is the ultimate weeknight dinner. Chicken thighs are seasoned and roasted on top of potatoes, shallots, and garlic in thyme-infused cream sauce. It’s a mostly hands-off one-pot recipe that’s loaded with flavor and can be served right from the dish.
Recipes like this are perfect for weeknight dinners, Sunday dinners, special occasions, or even weekly meal prep. It really is a do-it-all kind of meal!
It’s all made in one pot, the ingredients are wholesome and flavorful, you can serve it with a simple vegetable side to round out the meal, and, despite being extremely simple to make, it feels special. You’ll love this truly easy recipe that’s sure to become a staple.
Loved this recipe? Try these other easy dinners!
- One Pot Creamy Chicken and Rice
- Penne Pomodoro
- One Pot Pasta with Ricotta and Lemon
- Creamy Mushroom and Asparagus Pasta
Key Ingredient Notes
Chicken Thighs – bone-in skin-on chicken thighs are best for this recipe. We’ll be roasting them for almost an hour so you want the bone and skin to help protect the chicken and keep it moist. Plus, the crispy skin should not be missed!
Potatoes – I like to use baby yellow potatoes but any waxy potato cut into bite-size pieces will work.
Herbs de Provence – also spelled herbes de Provence as it originated in the Provence region in Southeastern France. This herb blend often includes thyme, rosemary, basil, marjoram, tarragon, fennel, savory, and parsley though the blend can vary.
Note: Traditional herbs de Provence blends do not include lavender but it will often be added to American versions of the blend. Personally, I like the versions with lavender but for a more traditional option, choose one without it.
Step By Step Instructions
Note: A complete list of ingredients, their amounts, and instructions can be found in the recipe card below.
Preheat the oven to 400 degrees F.
Whisk together herbs de Provence, garlic powder, salt, pepper, and olive oil.
Toss the chicken in the herb mixture. Set aside.
Spread melted butter around the bottom of a large braiser or oven-safe skillet.
Add the potatoes, shallots, garlic, thyme, salt, and pepper.
Whisk together chicken broth and heavy cream and pour it over the veggies.
Place the chicken thighs on top of the veggies. Avoid pressing them down into the liquid so that the skin can get crispy.
Roast for 50 to 60 minutes or until the skin has become browned and crispy. Enjoy!
Tips & Tricks
- Season the chicken and chill in the fridge for at least 4 hours or, ideally, overnight before cooking.
- To easily remove the thyme leaves from the stems, hold the top of the stem with one hand and run your fingers down the stem with your other hand.
Substitutions & Variations
- Add rosemary, sage, parsley, or any other herb you like to the veggies.
- Swap the shallots with sweet onion or red onion.
- For a green element, add chopped spinach to the veggies.
Storage & Reheating
Store the leftovers in an airtight container in the fridge for up to 5 days.
Reheat in the microwave in 30-second bursts until warmed through or in a 350-degree F oven for 7 to 10 minutes or until warmed through.
Transfer the fully cooled chicken and potatoes to a freezer-safe container and wrap it with two layers of foil. Fully thaw overnight in the fridge.
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Herbs de Provence Chicken and Potatoes
Herbs de Provence Chicken
- 4 bone-in skin-on chicken thighs trimmed of excess fat and skin
- 1 tablespoon herbs de Provence
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon olive oil
Potatoes and Veggies
- 2 tablespoons butter melted
- 1 1/2 pounds baby potatoes quartered
- 4 shallots 1/2-inch dice
- 4 cloves garlic quartered
- 2 teaspoons thyme leaves stripped from stems
- 1 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Preheat the oven to 400 degrees F.
- Mix together herbs de Provence, garlic powder, salt, pepper, and olive oil.
- Pat the chicken thighs dry and completely coat them with the seasoning blend. Set aside. (see notes)
- Coat the bottom of a large braiser or baking dish with the melted butter.
- Add the potatoes, shallots, garlic, thyme, salt, and pepper on top of the butter.
- Whisk the chicken broth and heavy cream together and pour over the veggies.
- Place the chicken thighs on top of the potatoes and veggies.
- Bake for 50 to 60 minutes or until the chicken is golden brown and the skin is crispy.