Herbs de Provence Chicken Thighs and Potatoes
Aromatic chicken thighs roasted with crispy baby potatoes and fragrant Herbs de Provence. This one-pan, French-inspired dinner delivers juicy chicken, golden potatoes, and rustic countryside flavor in about 45 minutes.
Equipment
- rimmed sheet pan or roasting dish
- paper towels
- mixing bowl
- meat thermometer
- knife
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1.5 lb baby potatoes, halved
- 3 tbsp olive oil, divided
- 2 tbsp Herbs de Provence
- 4 garlic cloves, smashed
- 1 lemon, sliced
- salt and black pepper, to taste
- fresh thyme sprigs, for garnish
Instructions
- Preheat the oven to 425°F and prepare a large rimmed sheet pan or roasting dish.
- Pat the chicken thighs completely dry with paper towels.
- Toss the halved potatoes with 1½ tablespoons olive oil, half the Herbs de Provence, salt, and pepper.
- Arrange potatoes cut-side down on the pan, leaving space for the chicken.
- Rub remaining olive oil and Herbs de Provence over the chicken thighs, including under the skin if possible.
- Place chicken skin-side up among the potatoes. Scatter garlic and lemon slices around.
- Roast for 40–45 minutes until chicken reaches 165°F and potatoes are golden and fork-tender.
- Remove from oven and let rest for 5 minutes.
- Garnish with fresh thyme and serve warm.
Notes
Pat chicken dry for crisp skin and avoid overcrowding the pan. For deeper herb flavor, let the seasoned chicken rest 15–30 minutes before roasting. Finish at higher heat for extra crispiness if desired.