Provencal Chicken With Herbed Vegetable Medley Recipe

French cuisine · 341 calories

About this recipe

Provencal Chicken with Herbed Vegetable Medley is a delightful French-inspired lunch that brings together tender chicken thighs and colorful seasonal vegetables, all seasoned with aromatic Provencal spices. Roasted to perfection in the oven, this dish is both visually appealing and packed with balanced flavors. The earthy tones of rosemary and thyme complement the tanginess of lemon juice and the sweetness of cherry tomatoes, creating a harmonious taste profile. With 38g of protein per serving, it’s a nutritious choice that fuels your day while keeping you satisfied. Preparing this dish is straightforward, yet it feels gourmet, making it perfect for a cozy midday meal or even a casual gathering. Serve it warm, and enjoy the burst of flavors with every bite.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • - Biona Capers In Olive Oil
  • 50G Black Garlic Cloves, 50G
  • 100 g Yorkshire English Carrots 100G
  • 500 g Planet Organic Courgettes 500G
  • - Biona Organic Whole Cherry Tomatoes
  • 60G Terre Exotique Speculoos Spice Blend, 60G
  • 250 Ml Trs Lemon Juice 250Ml
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • - Ducros Dried Thyme
  • - Maldon Flakes Sea Salt
  • 100G Rajah Black Pepper Ground 100G

Instructions

  1. 1. Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
  2. 2. Pat the chicken thighs dry and rub them with 1 tbsp of olive oil, Maldon flaky sea salt, and Rajah black pepper.
  3. 3. Mince the garlic cloves finely and mix them with the remaining olive oil, lemon juice, and Terre Exotique Speculoos Spice Blend in a small bowl.
  4. 4. Peel and slice the carrots into thin rounds; chop the courgettes into bite-sized chunks and halve the cherry tomatoes.
  5. 5. Toss the chopped vegetables with the herbed olive oil mixture, ensuring an even coating.
  6. 6. Arrange the chicken thighs on one side of the baking tray and spread the vegetables on the other side.
  7. 7. Place the sprigs of fresh rosemary and thyme over the vegetables for added aroma during baking.
  8. 8. Bake the tray in the preheated oven for 25 minutes, turning the chicken once halfway through for even cooking.
  9. 9. Check the chicken for doneness by ensuring the internal temperature reaches 75°C (165°F).
  10. 10. Remove the tray from the oven and let it rest for 5 minutes for the flavors to settle.
  11. 11. Plate the chicken thighs alongside the roasted vegetable medley, garnishing with an extra sprinkle of Maldon flakes.