Herbes DE Provence Chicken With Potatoes & Carrots Recipe
HERBES DE PROVENCE CHICKEN WITH POTATOES & CARROTS RECIPE is a easy French recipe that serves 4. 550 calories per serving. Recipe by Tess Cooks 4u on YouTube.
Prep: 20 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $15.77 total, $3.94 per serving
Ingredients
- 5 pieces Chicken Thighs (bone‑in, skin‑on, cleaned, trimmed and dried)
- to taste pinch Salt (for seasoning)
- to taste pinch Black Pepper (freshly ground)
- 2 tsp Herbs de Provence (French blend of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, bay leaf and a touch of lavender)
- 0.25 cup Vegetable Oil (for coating the skillet)
- 2 tbsp Unsalted Butter (cut into cubes)
- 1 small Sweet Onion (diced)
- 3 cloves Garlic (minced)
- 3 tbsp All-Purpose Flour (to thicken the sauce)
- 0.33 cup Dry White Wine (adds richness; use a dry variety)
- 1 cup Chicken Broth (low‑sodium preferred)
- 1 tbsp Dijon Mustard (smooth)
- 0.5 tsp Fresh Thyme (optional extra flavor)
- 4 medium Russet Potatoes (peeled and cubed into bite‑size pieces)
- 1.5 cup Mini Carrots (cut to bite‑size pieces)
- 2 tbsp Fresh Parsley (chopped for garnish)
- 1 cup Peas (optional, steamed for serving)
Instructions
Season the Chicken
Pat the chicken thighs dry, then season both sides generously with salt, black pepper, and 1 tsp Herbs de Provence.
Time: PT5M
Heat the Skillet
Place the oven‑proof skillet over medium‑high heat and add 1/4 cup vegetable oil, swirling to coat the bottom.
Time: PT2M
Sear the Chicken
Lay the thighs skin‑side down, cook 3–4 minutes until the skin is golden and releases easily, then flip and cook another 2 minutes. Remove and set aside.
Time: PT6M
Sauté Aromatics
Reduce heat to medium, add 2 tbsp butter, the diced onion and minced garlic. Stir and cook for about 1 minute until the onion is translucent.
Time: PT2M
Create a Roux
Sprinkle 3 tbsp flour over the aromatics, stir continuously for 2 minutes until the flour is fully incorporated and the raw taste disappears.
Time: PT2M
Deglaze with Wine
Pour in 1/3 cup dry white wine, scraping the browned bits from the pan. Bring to a gentle simmer for 2–3 minutes to reduce slightly.
Time: PT3M
Add Broth and Thicken
Stir in 1 cup chicken broth, continue simmering for about 3 minutes until the sauce thickens to a gravy‑like consistency.
Time: PT3M
Finish the Sauce
Whisk in 1 tbsp Dijon mustard, 1 tsp Herbs de Provence, 1/2 tsp fresh thyme, and season with additional salt and pepper to taste. Turn off the heat.
Time: PT2M
Preheat Oven
While the sauce is finishing, preheat the oven to 350°F (175°C).
Time: PT10M
Temperature: 350°F
Prepare Vegetables
Peel and cube the potatoes, cut the mini carrots into bite‑size pieces, then toss them with a drizzle of oil and a pinch of salt.
Time: PT10M
Assemble in Skillet
Return the chicken thighs to the skillet skin‑side up, arrange the potatoes and carrots around them, and pour the prepared sauce over everything. Cover with a lid or foil.
Time: PT5M
Bake the Dish
Place the covered skillet in the preheated oven and bake for 30–40 minutes, or until the chicken reaches an internal temperature of 190–200°F (88–93°C) and the vegetables are tender.
Time: PT35M
Temperature: 350°F
Rest and Garnish
Remove the skillet, uncover, and let the chicken rest for 10–15 minutes. Sprinkle chopped parsley over the top before serving.
Time: PT12M
Nutrition Facts
- Calories
- 550
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 25 g
- Fiber
- 5 g
Dietary info: Contains meat, Gluten, Dairy
Allergens: Dairy, Gluten, Sulfites
Ingredient Substitutions
- Instead of Chicken Thighs: boneless chicken thighs, chicken drumsticks
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Herbs de Provence: Italian seasoning (omit lavender)
- Instead of Vegetable Oil: canola oil, olive oil
- Instead of Unsalted Butter: ghee, margarine
- Instead of Sweet Onion: yellow onion
- Instead of Garlic: garlic powder (1 tsp)
- Instead of All-Purpose Flour: cornstarch (2 tbsp)
- Instead of Dry White Wine: extra chicken broth, apple juice with a splash of vinegar
- Instead of Chicken Broth: vegetable broth, water with bouillon
- Instead of Dijon Mustard: whole grain mustard
- Instead of Fresh Thyme: dried thyme (1/4 tsp)
- Instead of Russet Potatoes: yellow potatoes
- Instead of Mini Carrots: regular carrots sliced
- Instead of Fresh Parsley: cilantro
- Instead of Peas: green beans
Equipment Needed
- Oven‑Proof Skillet
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Oven
- Aluminum Foil (optional)
- Tongs
- Small Mixing Bowl (optional)
Critical Steps — Do Not Skip
- Season the Chicken
- Sear the Chicken
- Create a Roux
- Assemble in Skillet
- Bake the Dish
Chef Tips from the Video
- Using a cast‑iron skillet gives the best crust and even heat distribution
- Add a splash of heavy cream at the end of step 8 for an ultra‑rich gravy
- For extra aroma, toast the Herbs de Provence briefly in the dry skillet before using.
Troubleshooting
Sauce is too thin
Simmer a few more minutes to reduce, or whisk in an extra teaspoon of flour mixed with cold water.
Chicken skin isn’t crispy
Make sure the skin is thoroughly dried before seasoning and sear over medium‑high heat without moving the pieces.
Vegetables are undercooked while chicken is done
Cut the potatoes and carrots into smaller pieces or par‑boil them for 5 minutes before assembling.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; separate sauce if desired.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Season and sear the chicken up to step 3, then refrigerate the skillet (covered) and finish the sauce later
- Cut and store the potatoes and carrots in water in the fridge for up to 24 hours
- Prepare the sauce up to step 8, cool, and refrigerate; reheat before adding to the skillet for baking
Frequently Asked Questions
What is the cultural significance and history of Herbs de Provence in French cuisine?
Herbs de Provence originated in the Provence region of southeastern France, where the Mediterranean climate nurtures thyme, rosemary, lavender, and other aromatic herbs. Historically, the blend was used by shepherds to flavor stews, grilled meats, and vegetable dishes, embodying the rustic, sun‑kissed flavors of the French countryside.
What traditional regional variations of Herbs de Provence chicken exist in French cooking?
In Provence, the blend often includes lavender and sometimes fennel seed, while in other French regions the mix may omit lavender and add savory or marjoram. Some traditional recipes also add a splash of olive oil and lemon zest to the chicken before roasting, highlighting the local terroir.
How is Herbs de Provence chicken traditionally served in the south of France?
It is typically served family‑style on a large platter with roasted potatoes, carrots, and sometimes olives or tomatoes, accompanied by a crusty baguette to soak up the fragrant jus. A simple green salad dressed with vinaigrette often completes the meal.
What occasions or celebrations is Herbs de Provence chicken associated with in French culture?
The dish is popular for casual Sunday family meals, summer garden gatherings, and rustic country‑style fêtes. Its aromatic profile makes it a favorite for outdoor picnics and informal celebrations where communal sharing is emphasized.
What other French dishes pair well with Herbs de Provence chicken?
Pair it with ratatouille, a classic Provençal vegetable stew, or a light green bean almondine. A side of haricots verts sautéed with garlic and lemon, and a glass of crisp white wine such as Sauvignon Blanc, complement the herb‑infused flavors.
What makes Herbs de Provence chicken special or unique in French cuisine?
The blend of eleven herbs creates a layered, aromatic profile that is both earthy and floral, elevating a simple roasted chicken into a dish that captures the essence of the Provençal landscape. The inclusion of lavender adds a subtle sweetness rarely found in other herb mixes.
What are the most common mistakes to avoid when making Herbs de Provence chicken?
Common errors include not drying the chicken skin, which prevents crisping; overcrowding the skillet, which steams rather than sears; and adding the flour without cooking it long enough, resulting in a raw flour taste in the sauce. Also, under‑seasoning the vegetables can lead to a bland final dish.
Why does this recipe use flour to thicken the sauce instead of cornstarch?
Flour creates a velvety, glossy gravy that clings to the chicken and vegetables, while cornstarch can give a more gelatinous texture and may break down during the long oven bake. The flour also adds a subtle nutty flavor that complements the Herbs de Provence.
Can I make this Herbs de Provence chicken ahead of time and how should I store it?
Yes. You can sear the chicken and prepare the sauce up to step 8, then refrigerate the skillet (covered) for up to 24 hours. When ready to serve, add the vegetables, return the chicken, and bake as directed. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
What does the YouTube channel Tess Cooks 4u specialize in?
The YouTube channel Tess Cooks 4u specializes in approachable, home‑cooked meals that blend classic comfort food with international flavors. Tess focuses on clear step‑by‑step tutorials, practical kitchen tips, and dishes that can be made with everyday pantry ingredients.
Last updated: September 3, 2026
