Tasty Roasted Chicken Provençal

Here’s my favorite recipe for roasted chicken provençal, with tender chicken pieces, fragrant herbs from the south of France, and sweet tomatoes and garlic that cook down into a wonderful sauce.

This chicken dish has become my go-to Sunday dinner recipe. I often make extra because the leftovers taste even better the next day. Nothing beats coming home to a plate of this warmed-up chicken with some crusty bread to soak up all those good juices, right?

What Kind of Chicken Should I Use?

For this classic French dish, you’ll want to start with a whole chicken in the 3.5 to 4-pound range, which is perfect for feeding a family of four. While any whole chicken from your grocery store will work, free-range or air-chilled chickens tend to have better flavor and texture since they contain less water than conventionally processed birds. Look for a chicken with pink, firm flesh and no bruising or discoloration. If you’re buying ahead, you can keep the chicken in your fridge for up to two days before cooking, but make sure it’s completely thawed if you’re starting with frozen. For the best results, let your chicken sit at room temperature for about 30 minutes before roasting – this helps it cook more evenly.

Options for Substitutions

Here’s what you need to know about making swaps in this classic French dish:

• Provence herbs: If you can’t find a pre-mixed Provence herb blend, make your own by combining dried thyme, rosemary, oregano, marjoram, and savory. In a pinch, Italian seasoning can work too, though the flavor profile will be slightly different.
• Extra virgin olive oil: Regular olive oil works fine here, or you could use melted butter or even avocado oil. Each will give a slightly different but still tasty result.
• Whole chicken: While a whole chicken is ideal for this recipe, you can use chicken pieces instead – just adjust the cooking time. Chicken thighs and legs work better than breasts as they stay juicier during roasting.
• Garlic: Fresh garlic is best, but if you’re out, you can use 1 teaspoon of garlic powder. Just mix it right in with your herbs.
• Kosher salt: Table salt can be used, but reduce the amount to 2 teaspoons since it’s more concentrated than kosher salt.

Watch Out for These Mistakes While Roasting

The biggest challenge when roasting a whole chicken is achieving evenly cooked meat – starting with a room temperature bird (let it sit out for 30-45 minutes before cooking) helps prevent the common problem of overcooked breast meat and undercooked thighs. A simple but crucial step many cooks skip is thoroughly drying the chicken’s skin with paper towels before applying the herb mixture, as excess moisture prevents that golden, crispy skin we all love. For the most flavorful results, don’t just season the outside – gently loosen the skin and rub some of the herb mixture directly onto the meat, and don’t forget to season the cavity too. To ensure perfectly cooked chicken, use a meat thermometer inserted into the thickest part of the thigh (avoiding bone) and remove the bird from the oven when it reaches 160°F – it will continue cooking to the safe temperature of 165°F while resting.

What to Serve With Roasted Chicken Provençal?

This French-inspired roasted chicken pairs wonderfully with simple sides that let those herb-filled flavors shine. A classic choice is roasted potatoes tossed with some of the same herbs used on the chicken – they’ll soak up all those tasty pan drippings too. For a veggie option, try serving it with sautéed green beans or roasted carrots, which you can cook right alongside the chicken during its last 20 minutes in the oven. If you want to keep things traditional, a crusty baguette and a simple green salad dressed with a light vinaigrette make this meal feel like you’re dining in the South of France!

Storage Instructions

Keep Fresh: Once your Provençal chicken has cooled down, place it in an airtight container and pop it in the fridge. It’ll stay good for up to 4 days. I like to remove the meat from the bones first – it makes leftovers so much easier to use in sandwiches or salads!

Freeze: If you want to save some for later, shred the chicken and store it in freezer-safe containers or bags. It’ll keep nicely for up to 3 months. Just remember to squeeze out as much air as possible to prevent freezer burn.

Reheat: To warm up your chicken, place it in a baking dish with a splash of chicken broth or water, cover with foil, and heat in a 325°F oven for about 15-20 minutes. You can also use the microwave, but heat it in short intervals to keep the meat from drying out. The herbs will make your kitchen smell amazing all over again!

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-180 g
• Fat: 160-190 g
• Carbohydrates: 0-5 g

Ingredients

• 2 cloves of garlic, minced
• 1/4 cup mixed provence herbs
• 1/4 cup extra virgin olive oil
• 1 tablespoon kosher salt
• 1/2 teaspoon ground black pepper
• One whole chicken (about 3 1/2 to 4 pounds)
• Lemon slices for serving

Step 1: Prepare the Oven and Seasoning Mixture

Preheat your oven to 475°F.

In a small bowl, mix together your chosen amount of garlic, herbes de Provence, oil, salt, and pepper.

This aromatic mixture will serve as a flavorful rub for the chicken.

Step 2: Season the Chicken

Rub the prepared mixture generously all over the inside and outside of the chicken, ensuring that it’s well-coated to enhance the flavor throughout the cooking process.

Place the seasoned chicken on a wire rack set inside a roasting pan to allow even heat distribution.

Step 3: Roast the Chicken

Put the roasting pan with the chicken in the preheated oven and roast until the skin begins to brown, approximately 25-30 minutes.

This initial high heat helps to achieve crispiness.

Step 4: Adjust Temperature and Continue Roasting

Reduce the oven temperature to 350°F and continue to roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, which should take an additional 25-30 minutes.

This ensures the chicken is cooked through without drying out.

Step 5: Let the Chicken Rest and Serve

Once the chicken reaches the desired internal temperature, remove it from the oven and let it rest for about 10 minutes.

This resting period allows the juices to redistribute throughout the meat, making it more succulent.

Serve the carved chicken with lemon wedges for an added burst of flavor.

Step 6: Make Ahead Instructions

If preparing the chicken in advance, it can be cooked up to 2 days ahead.

Once cooked, let it cool, then cover and chill.

Bring the chicken to room temperature before serving to ensure the best flavor and texture.