Roasted chicken thighs, baby potatoes, red onion, cherry tomatoes, and lemon come together in one warmly seasoned pan, while Herbs De Provence Infused Olive Oil Blend layers lavender, thyme, rosemary, and marjoram notes through every golden bite. It’s an easy Sunday dinner or weeknight roast that brings a little Provençal charm to the table and tastes like the kind of meal people ask you to make again.
Roasted Chicken Thighs With Herbs De Provence Blend
Ingredients
Equipment
Method
- 1. Preheat the oven to 425°F and lightly oil a large rimmed sheet pan or roasting pan.
- 2. Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.
- 3. In a large bowl, toss the potatoes, red onion, cherry tomatoes, garlic, lemon slices, thyme, parsley, Herbs De Provence Infused Olive Oil Blend, and olive oil until everything is coated.
- 4. Spread the vegetables onto the pan and nestle the chicken thighs on top, skin side up.
- 5. Roast for 35 minutes, then spoon some of the pan juices over the chicken and continue roasting for 10 to 15 minutes more, until the skin is deep golden and the chicken is cooked through.
- 6. Let the chicken rest for 5 minutes before serving, then spoon the vegetables and pan juices around each plate.
Notes
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Let us know how it was!Recipe Tips
Pat the chicken thighs dry before seasoning so the skin roasts up crisp and golden. Cut the potatoes into even pieces so they finish at the same time as the chicken.
Serving Suggestions
Serve this roast with a simple green salad, crusty bread, or steamed green beans to round out the plate. A spoonful of the pan juices over the chicken makes everything taste even better.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven until warmed through.
Variations
Swap in carrots, fennel, or Brussels sprouts for part of the potato and onion mix. You can also finish the roast with a few extra lemon wedges for a brighter table moment.
