Provençal Chicken with Summer Vegetables

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.

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