Herbs de Provence Chicken and Potatoes
Herbs de Provence Chicken and Potatoes is the ultimate easy 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.
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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! And, if you need an easy side to go with it, check out these Honey Thyme Roasted Carrots!
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!
Ingredients
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, this herb blend typically includes thyme, rosemary, lavender, 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.
How To Make Herbs de Provence Chicken and Potatoes
- Coat the chicken thighs with herbs de Provence, garlic powder, salt, pepper, and olive oil.
2. Spread melted butter around the bottom of a large braiser or oven-safe skillet.
Add the potatoes, shallots, garlic, thyme, salt, and pepper.
3. Pour the chicken broth and heavy cream over the veggies.
4. Place the chicken thighs on top of the veggies. Avoid pressing them down into the liquid so that the skin can get crispy.
5. Roast for 50 to 60 minutes or until the skin has become browned and crispy.
6. Allow to rest for a few minutes before serving. 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
- Swap the herbs de Provence seasoning blend for any other seasoning blend you like. Italian would be great in this dish.
- Swap the shallots with sweet or red onion.
- For a green element, add chopped spinach or broccoli to the veggies.
Storage & Reheating
Storage
Store the leftovers in an airtight container in the fridge for up to 5 days.
Reheating
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.
Freezing
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.
Herbs de Provence Chicken and Potatoes
Ingredients
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
Instructions
- 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.
Do you have nutrition information?
Hi, Margarett! Yes, the nutrition information for all recipes can be found at the bottom of the recipe card.
It was so easy to make, the house smelled wonderful. It was delicious! Everyone loved it!
Hi, Ana! I’m so glad you enjoyed the recipe!
Do you bake uncovered?
Hi, Ana! Yes, bake it uncovered so that the skin on the chicken thighs can get nice and crispy! Thanks!
I thought so just want to make sure. Thank you. I’m making it tomorrow. I can’t wait!
Great recipe! I marinate my chicken for 6-24 hours (24 is best) and what a difference. I only use chicken broth. Added rosemary, carrots, and cherry tomatoes for acid. I doubled the recipe and cooked it the day before since this one tastes even better the next day. I plan to take out the chicken and vegetables and add a slurry to thicken the broth for a gravy.