Chicken Provencal with Potatoes and Carrots
Transform your weeknight dinner into a rustic French-inspired feast with this comforting recipe for Chicken Provencal with Potatoes and Carrots. Juicy, golden-brown chicken thighs are seasoned with the fragrant Herbes de Provence and nestled among tender baby potatoes and sweet carrots, all simmered to perfection in a rich, savory sauce made with dry white wine, chicken stock, and a touch of crushed tomatoes. This one-skillet meal is both hearty and elegant, with vibrant Mediterranean flavors enhanced by a splash of lemon juice and a garnish of fresh parsley. Perfect for both busy weeknights and special occasions, this oven-baked dish comes together effortlessly, leaving you with an aromatic, wholesome dinner that’s sure to impress. Serve it hot and savor a taste of Provence right at your table!
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Recipe Information
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic
- 1.5 pounds baby potatoes
- 4 large carrots
- 1 cup dry white wine
- 1 cup chicken stock
- 1 cup crushed tomatoes
- 2 teaspoons Herbes de Provence
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs on both sides with the Herbes de Provence, salt, and black pepper.
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs skin-side down until golden brown and crispy, about 5 minutes. Flip and sear the other side for 2 more minutes. Remove the chicken from the skillet and set aside.
Peel and slice the onion into thin wedges. Mince the garlic cloves. Cut the baby potatoes in half and the carrots into large chunks, about 1–2 inches long.
Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the onions over medium heat until softened, about 3–4 minutes. Add the garlic and cook for another 1 minute until fragrant.
Deglaze the skillet by adding the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.
Add the chicken stock, crushed tomatoes, and lemon juice to the skillet and stir to combine.
Return the seared chicken thighs to the skillet, skin-side up, and nestle the potatoes and carrots around the chicken.
Place the skillet in the preheated oven and bake uncovered for 40–45 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender.
Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle the dish with freshly chopped parsley before serving.
Serve hot and enjoy your Chicken Provencal with Potatoes and Carrots!
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3503 mg | 152% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 35.4 g | ||
| Protein | 196.6 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 6814 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
