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Provencal Chicken with Vegetables


Roasted chicken gets a stylish French makeover with herbs, carrots, and olives.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2008


  • 1 pound carrots, peeled, halved crosswise then lengthwise (and quartered lengthwise if thick)
  • 2 large onions, quartered, layers separated
  • 1 tablespoon olive oil
  • 4 bone-in, skin-on chicken breast halves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried Herbes de Provence or thyme
  • Coarse salt and ground pepper
  • 1/2 cup pitted green olives
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice


  1. Preheat oven to 475 degrees, with rack in top position. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl, combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables with salt and pepper.

  2. Roast until an instant-read thermometer inserted in thickest part of chicken (avoiding bone) registers 165 degrees, 30 to 35 minutes, tossing vegetables once. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.

  3. Add olives to sheet with vegetables, and gently toss. Return to oven; roast until vegetables begin to brown and liquid has evaporated, about 10 minutes. Remove sheet from oven; add parsley and lemon juice, and toss. Serve chicken alongside vegetables.

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