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–+ servings
250ml Herbs De Provence Infused Olive Oil Blend – thyme rosemary lavender
Garden Infuzions

Roasted Chicken Thighs With Herbs De Provence Blend

Crisp-skinned chicken thighs roast with potatoes, onions, and cherry tomatoes for a cozy, herb-forward dinner that feels simple, rustic, and deeply satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 8 bone-in skin-on chicken thighs
  • 2 tablespoons Herbs De Provence Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 pounds baby potatoes halved
  • 1 medium red onion cut into wedges
  • 1 1/2 cups cherry tomatoes
  • 4 cloves garlic smashed
  • 1 lemon sliced into thin rounds
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon chopped fresh parsley

Equipment

  • 1 large rimmed sheet pan for roasting
  • 1 Mixing bowl for tossing vegetables
  • 1 kitchen tongs for handling chicken
  • 1 Instant-read thermometer for doneness check

Method
 

Instructions
  1. 1. Preheat the oven to 425°F and lightly oil a large rimmed sheet pan or roasting pan.
  2. 2. Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.
  3. 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. 4. Spread the vegetables onto the pan and nestle the chicken thighs on top, skin side up.
  5. 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. 6. Let the chicken rest for 5 minutes before serving, then spoon the vegetables and pan juices around each plate.

Notes

Chicken thighs are naturally forgiving in the oven, but the skin turns best when the pan is not crowded. If your potatoes are very large, parboil them for 5 minutes before roasting so they finish with the chicken.

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