How long does Provencal Chicken with Herbed Vegetable Medley take?

About 40 minutes: 15 minutes of prep and 25 minutes of roasting in the oven.

Is Provencal Chicken with Herbed Vegetable Medley vegetarian?

No, it contains chicken thighs, so it is not vegetarian. It is roasted with courgettes, carrots, cherry tomatoes, thyme and rosemary.

Can I use chicken breast instead of thighs?

Yes, but breast cooks faster and can dry out, so check it a little earlier. Thighs stay juicier during roasting with the vegetables.

How do I get crispy skin on the chicken in this tray bake?

Pat the thighs dry, rub them with oil, sea salt and pepper, and give them their own side of the tray instead of burying them in the vegetables. Finish them skin-side up after turning halfway.

What should I serve with Provencal chicken?

Crusty bread to mop up the juices is ideal, or some buttery new potatoes. A green salad with a mustard dressing also works.

Provencal Chicken With Herbed Vegetable Medley Recipe

Name: Provencal Chicken with Herbed Vegetable Medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
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

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

How to make Provencal Chicken With Herbed Vegetable Medley

Season the chicken. Preheat the oven to 200°C (390°F) and line a baking tray with parchment. Pat the chicken thighs dry and rub them with 1 tbsp olive oil, sea salt flakes and black pepper.
Make the herbed oil. Mince the garlic finely and mix it with the remaining olive oil, lemon juice and speculoos spice blend in a small bowl.
Toss and arrange the vegetables. Slice the carrots into thin rounds, chop the courgettes into chunks and halve the cherry tomatoes. Toss them in the herbed oil and spread them beside the chicken on the tray, topped with rosemary and thyme sprigs.
Roast the tray. Bake for 25 minutes, turning the chicken once halfway through. Check the chicken is cooked through, with an internal temperature of 75°C (165°F).
Rest and serve. Let the tray rest for 5 minutes, then plate the chicken thighs alongside the roasted vegetable medley with an extra sprinkle of sea salt flakes.

Frequently asked questions

How long does Provencal Chicken with Herbed Vegetable Medley take?: About 40 minutes: 15 minutes of prep and 25 minutes of roasting in the oven.
Is Provencal Chicken with Herbed Vegetable Medley vegetarian?: No, it contains chicken thighs, so it is not vegetarian. It is roasted with courgettes, carrots, cherry tomatoes, thyme and rosemary.
Can I use chicken breast instead of thighs?: Yes, but breast cooks faster and can dry out, so check it a little earlier. Thighs stay juicier during roasting with the vegetables.
How do I get crispy skin on the chicken in this tray bake?: Pat the thighs dry, rub them with oil, sea salt and pepper, and give them their own side of the tray instead of burying them in the vegetables. Finish them skin-side up after turning halfway.
What should I serve with Provencal chicken?: Crusty bread to mop up the juices is ideal, or some buttery new potatoes. A green salad with a mustard dressing also works.