Last updated on November 5th, 2024
Here’s the Marinated Chicken with Herbes de Provence recipe from my “Keeping House and Making a Delicious Three Course Dinner” video that was recently published on YouTube. The chicken in question is moist, tender, and exquisitely perfumed. It’s cook-friendly, too. You can assemble the entire dish ahead of time, and then bake it off about 25 minutes before you wish to serve it!
Marinated Chicken with Herbes de Provence
Servings: 4
Ingredients
- 2 teaspoons Dijon mustard
- The juice of one lemon
- 1/4 cup olive oil (plus extra for drizzling over vegetables)
- 3/4 teaspoon salt (or more or less to taste)
- Grinds of black pepper, to taste
- 1 teaspoon Herbes de Provence (or more, to taste)
- 4 small skinless, boneless chicken thighs
For roasting along with the marinated chicken:
- Broccoli florets and/or sliced yellow squash
Instructions
- Making the marinade -- Put the mustard, lemon juice and oil in a small bowl or glass measure. Whisk until thoroughly combined. Then whisk in the salt, pepper and Herbes de Provence.
- Put the chicken thighs in a zip-lock bag. Pour the marinade over the chicken. Seal the bag and massage it until all of the chicken is coated. Refrigerate for at least 30 minutes, or for up to 24 hours.
- Put the broccoli and/or sliced yellow squash on a baking sheet, and lightly coat them with olive oil plus salt and pepper. Refrigerate until you are ready to bake.
- When you are ready to bake, preheat the oven to 425°F (220°C). Arrange the marinated chicken pieces among the vegetables on the baking sheet. Bake until the chicken is done and the vegetables are tender -- usually 25 minutes. Enjoy!
Sharyn says
Hi, Love watching your show from Winnipeg, Canada. You mentioned in this recipe that you use Herbs de Provence with some lavender in it. I’m wondering what brand you’re using.
Thank you and take care
Sharyn
Mary Laiuppa says
I watched that video, plus the wonderful neat and tidy way you marinate with a vase and a Ziploc bag.
I happen to have all of those ingredients, plus some chicken in the freezer.
I think I will try this recipe for a change of pace. Reduced to a recipe for one.
I have more chicken in the freezer, all frozen individually. I think I will look up your other marinated chicken recipes and do a bunch to then refreeze until I need a quick no prep meal.
BTW I love my food processor. I bought it several months before I watched you use it but you gave me the courage to get it out of the box and set it up and try it.
Lyn says
Kevin,
First I must say – I love you and what you represent! I am getting ready to put my chicken in the marinade. Until recently, cooking and meal planning was a highlight of my life. I lost my wonderful husband very suddenly and unexpectedly 4 months ago, and I am just realizing I must up my game. One of of our favorite things was roasted broccoli! Thank you for all you do to bring inspiration to all your viewers.
Aconomy cards says
This post is both informative and enjoyable to read—thank you!