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Key Takeaways
- These Herbes de Provence Chicken Thighs are the perfect weeknight dinner idea when you need something easy and flavorful.
- A simple marinade and pan-searing result in juicy, herb-infused chicken thighs every time, which can easily be combined with many different side dishes.
If you’re looking for an easy way to bring French-inspired flavors into your kitchen, Herbes de Provence Chicken Thighs is perfect! This classic herb blend, originating from the Provence region in France, infuses chicken with earthy, aromatic flavors.
Back in 2018., when I first started growing my own herbs, the Herbes de Provence blend was one of the first things I started to make collecting my own herbs like thyme, rosemary, marjoram, and lavender. To this day, it’s one of the most used blends in my kitchen that I always have on hand, together with pumpkin pie spice mixture and Sri Lankan curry mix.
Herbes de Provence herb blend can be used in many, many different recipes; this chicken recipe is just one of many recipes that I’m going to show you over the next few months. Honestly, I can’t wait!
With a simple pan-searing method, I’m sure this dish will become a sophisticated addition to your weekly meal rotation. Now, let’s see what you need for this recipe.
Ingredients Needed for Herbes de Provence Chicken Marinade
- Chicken thighs – you can use deboned chicken thighs for this recipe or buy bone-in things and later debone (as I did in this recipe). Whatever option is more suitable for you. The leftover bones can be used for making chicken stock.
- Herbes de Provence – versatile herb blend that consists of herbs and spices like marjoram, oregano, thyme, rosemary, fennel seeds and some other herbs. You can use homemade or store-bought versions.
- Olive oil and orange juice – wet ingredients for our marinade.
- Garlic – some freshly minced garlic will give complexity and infuse the meat even more with great flavor.
- Onion powder and salt- enhance aroma and add a savory, umami flavor to this chicken marinade.
How to Bake Herbes de Provence Chicken Thigh
1. Prepare the Chicken and Make a Marinade
Debone the chicken thighs with a sharp knife and pat dry with a paper towel.
In a bowl, add all the marinade ingredients: orange juice, olive oil, Herbes de Provence, salt, minced garlic, and onion powder.
2. Marinate the Chicken
Pour the marinade over the chicken and massage it thoroughly into the chicken. Set aside for at least 30 min.
3. Cook the Chicken
Remove chicken from the marinade, shaking off excess liquid. Place skin-side down in a cold pan. Cook for 6-7 minutes, pressing gently. Flip and cook for another 7-8 minutes, or until the internal temperature reaches 165°F (75°C).
4. Rest and Serve
Let it rest for 5 min before serving.
Side dish suggestions
If you’re thinking about what side dishes pair well with Herbes de Provence Chicken thighs, I’ve got you covered! Try some of these suggestions:
- Easy homemade mashed potatoes
- Roasted potatoes
- Ratatouille
- Herbed potato salad with capers
- Quinoa
- Arugula Pear Salad with Blue Cheese
- Garlic roasted bok choi
FAQ
Yes, you absolutely can. Actually, I have a simple recipe for homemade Herbes de Provence mixture that you should totally check out. It’s great if you have your own herbs and you want to use some of them in homemade blends like this one.
Yes, you could. You can also use chicken drumsticks or chicken breasts with these marinade ingredients, but you will need to adjust the cooking time.
More Chicken Recipes
Try this chicken recipe and let me know how it turns out in the comments! Tag @foodandmoodblog in your posts on social media or leave a rating here below the recipe card!
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Herbes de Provence Chicken Thighs
Ingredients
- 8 chicken thighs (bone-in, skin-on, about 1 kg)
- 3 tablespoon extra virgin olive oil
- ½ orange (only freshly squeezed juice)
- 2,5 teaspoon Herbes de Provence
- ¾ teaspoon onion powder
- ¾ teaspoon sea salt
- 1 garlic clove
Instructions
- Debone the chicken thighs with a sharp knife and pat dry with a paper towel.
- In a medium-sized bowl, add all the marinade ingredients: fresh orange juice, olive oil, Herbes de Provence, salt, minced garlic, and onion powder. Stir well.
- Pour over the chicken and massage the marinade into the chicken using your hands. Set aside covered, at room temperature. Optionally, if it's really hot, you can place the chicken to marinate in the fridge.
- Remove the chicken from the marinade, shake off excess liquid, and carefully place it in the cold pan.
- Cook skin-side-down for 6-7 minutes, pressing gently to ensure even contact with the pan. Flip the chicken and continue cooking on medium heat.
- Cook for another 7-8 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Remove the chicken from the pan and let it rest for 5 min before serving.
Nutrition
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.
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