Very tasty! Husband had 2 helpings! I veggies in one pan and chicken in another and placed in a 425 oven for 35 min. Let it rest for 10 min and served with a green salad. Used dried thyme as had no fresh. Definitely will make again.
Roasted Chicken Thighs Provençal
Comments and Reviews 1-10 of 15
gmtaus Posted: 03/10/10
Hawk75 Posted: 09/01/09
This was wonderful. I did not have the rosemary and used fresh oregano instead. Will make again.
Michell Posted: 10/26/09
I loved this! Very quick and easy. Next time I think I'd roast the vegetables a few minutes longer to brown the potatos a little more but otherwise the recipe is great as is. I used 2 pounds of potatos instead of 3 and added an onion cut into wedges. I'm one who thinks potatos should always be slathered in butter. But not anymore. That little bit of olive oil with the herbs made it fantastic! Can't wait to eat the leftovers tonight.
monyhoney Posted: 01/11/09
Excellent dish, easy to make, defiantly a repeat. Next time I will use two cookie sheets to get the meal finished if half the time. I should have read the recipe thoroughly!
Gina619 Posted: 02/04/09
I made this for my best friend and her three extremely picky children. She's a single mom with not much time for anything, so I help out when I can. The kids loved it (especially the carrots), and after watching me, she exclaimed "that was so easy, even I can do it!" It's now one of her go to weeknight meals!
Misa95 Posted: 01/05/10
This is an amazing recipe! I've made it several times. Sometimes I just make the vegetables. They're wonderful and a meal in themselves.
Steffie17 Posted: 11/02/09
The recipe was good. Seemed to be missing something. used boneless, skinnless chicken thighs. Next time I think I'll use regular chicken thighs (bone-in and skin on), and add some garlic and onions to the veggies.
Kathy611 Posted: 06/26/10
Excellent meal - very flavorful! Easy enough for a weeknight dinner.
ChicagoRN2 Posted: 03/21/11
Really great! I opted to broil my boneless/skinless thighs rather than the baking method. I baked both the chicken and the veggie's in different pans at the same time. I used pitted kalamata's for the olives and minced about 8 cloves of garlic to add to the veggie mixture. The tomatoes in here were fabulous. I'm not a fan of cooked carrots...but we all loved them here. 5 and 7 year old loved this dish too!
suezayne Posted: 03/01/10
Haven't made it yet, but it sounds delicious. Question - why not just put eveything on a big sheet pan and roast it at the same time? why do the veggies first and then let them sit out for a half an hour while you do the chicken? i think the chicken juices would help flavor the veggies and vice versa. i'm going to try it soon and just combine it all and cook for about 45 minutes total.
LauraLeigh8 Posted: 12/17/09
This was sooooo good! Next time I'm going to add more carrot and tomato. They are totally sweet and delicious.
irishpub Posted: 10/30/09
Keep the skin on - what the heck! You don't have to eat it you know, and that skin adds the most delicious moistness and flavor. You would be missing out if you cooked this w/out the skin. The vegetables were to die for. Very nice recipe!
cmacooks1 Posted: 10/06/11
Fabulous! My husband prefers dark meat, and I am always searching for ways to prepare it. I have a habit of tweaking recipes, though, and I might use leg quarters next time to see how that works. It will probably increase the cooking time. I don't eat white potatoes, so substitued sweet potatoes (which are so good when they are roasted!). Our son is the "rosemary cutter" in the house, so he even contributed. This will certainly be in the "rotation" from here on out. Thanks!
CookingCrazy Posted: 01/21/12
I made this for my husband as he likes dark meat. I followed the recipe and found it to be easy and has a great flavor. The only thing I did different was to put the two pans in the oven at the same time. I could not understand why it was necessary to do veggies first, then try to keep warm while the chicken was roasting. Why have the oven on over an hour when you can do them both for about 35 minutes. They both require the same temp. I had no problem doing it this way and my husband loved the meal. He is ready to have it again.
jmeleeS Posted: 02/21/12
I have made this recipe several times and I have had mixed results. It does take a while to roast the vegetables and then roast the chicken, and I know you can put both in the oven at the same time, but historically this "short-cut" has turned in burnt veggies and undercooked chicken, so I would recommend following the recipe exactly. I generally concoct this recipe on Sunday when I have more time to make dinner and we have a leftover night during the week with the remaining chicken / vegetables. I always use dried thyme instead of fresh, but I think that fresh rosemary is needed for overall taste. Also, I have found that boneless, skinless chicken thighs work a tad better in the recipe than bone-in. Pitted Kalamata olives work great and add acidity / salt to make the whole recipe more flavorful. The flavor profiles are best late fall through early spring, but overall I do think it's a tad bit bland, and combined with the mixed results, it's not a keeper for us.