Provençal Chicken with Summer Vegetables

Get unique recipes straight to your inbox

The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder
The Spice Subscription Builder

The Spice Subscription Builder

Unique global spice blends straight to your kitchen every month. (New blend each month)

Build Now
Seoul Fire BBQ Rub
Seoul Fire BBQ Rub

Seoul Fire BBQ Rub

$14.99
Peri Peri Chili Powder (ChefSmartyPants)
Peri Peri Chili Powder (ChefSmartyPants)

Peri Peri Chili Powder (ChefSmartyPants)

$14.99
See all blends

Serves: 4

Prep time: 10 minutes

Cook time: 35 minutes

 

4 medium shallots or spring onions

2 summer squash, cut into 1½-inch pieces

2 zucchinis, cut into 1½-inch pieces

8 garlic cloves, peeled

1 lemon, sliced into 6 wedges

4 fresh thyme sprigs

¼ cup pitted mixed olives

¼ cup low-sodium chicken stock

1½ tablespoons RawSpiceBar Herbs de Provence, divided

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper

4 skin-on, bone-in chicken thighs

1 tablespoon olive oil

 

  1. Preheat the oven to 425°F.
  2. Quarter shallots or slice spring onions in half lengthwise.
  3. In a large baking dish or oven-safe skillet, combine the shallots/spring onions, summer squash, zucchini, garlic, lemon, thyme, and olives. Add the stock, 1 tablespoon RawSpiceBar Herbs de Provence, ½ teaspoon salt, and pepper. Toss to coat.
  4. Arrange the chicken thighs on top of the vegetables. Drizzle with oil, then sprinkle with the remaining ½ tablespoon Herbs de Provence seasoning and ½ teaspoon salt.
  5. Cover the dish and roast for 20 minutes, then remove the cover and continue to roast for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and is crisp and golden on top.
  6. Remove the thyme sprigs before serving with couscous or French bread on the side.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Explore More