Chicken provençal
Crisp chicken thighs roasted over bursting tomatoes, olives, garlic and herbs until the pan fills with a sauce worth saving bread for.
- 60 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.05 a serving
- 630 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 6 bone-in chicken thighs, skin on
- 1 package cherry tomatoes
- 1 red onion, cut into wedges
- 8 cloves garlic, smashed
- ½ cup Kalamata olives
- ½ lemon, thinly sliced
- ⅓ cup dry white wine
- ¼ cup fresh basil, torn (optional)
- 1 French bread, sliced (optional)
From your pantry
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried marjoram
- 1¼ tsp salt, divided
- ½ tsp black pepper
- 2 tbsp olive oil, divided
Each serving has about 630 calories, 35 g protein, 12 g carbs and 47 g fat, and costs about $3.05 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No bone-in chicken thighs? Chicken drumsticks work.
- No red onions? White onions or yellow onions work.
- No Kalamata olives? Black olives work.
- No lemons? Limes work.
- No French bread? Sourdough bread works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the chicken dry and rub it with the thyme, rosemary, marjoram, 1 teaspoon of salt, the pepper and 1 tablespoon of oil.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the tomatoes, onion, garlic, olives and lemon slices with the last tablespoon of oil and ¼ teaspoon of salt in a 9x13 baking dish.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Nestle the chicken on top skin side up and pour the wine around it, not over it.
Dolly’s tip: Keeping the skin dry is what lets it crisp while everything underneath turns saucy.40 to 45 minutes, until the skin is , the tomatoes have burst and the thickest thigh reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 42 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Let it 5 minutes, then scatter the basil over and serve with bread for the juices.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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