Lemon Herbes de Provence Baked Chicken

This Lemon Herbes de Provence Baked Chicken is classy and elegant while being easy at the same time. Serve with mashed potatoes and roasted vegetables.

Nothing and I mean NOTHING beats the smell of chicken baking in the oven.

I could curl up with a blanket of that scent and take a nap FOR DAYS!!!

Lemon + Herbes de Provence Baked Chicken l www.SimplyScratch.com

And it’s also no secret that Sunday’s are my favorite day of the week. The girls do their chores, I catch up on laundry and Pat watches football. Sounds pretty boring, but I live for boring.

I always make a Sunday breakfast and then a family dinner. It’s sort of a tradition I started because I use to work weekends and then on the weekends I was off, it was important to me that we have one day where we turn on Pandora and the girls or Pat can help me make breakfast, set the table and enjoy each other’s company. I of course don’t mind all the cooking {the dishes are a different matter} but I love sitting at the table with my family before the busy week begins. And who knows… maybe my girls will pass on this tradition to their families.

But of course that’s never going to happen because they aren’t allowed to grow up. Ever.

ingredients

For this recipe you’ll need a dry white wine, lemon, shallots, butter, olive oil, Herbes de Provence, s & p, flour and chicken. I’m using bone-in, skin-on chicken quarters, but you  could use chicken breasts, thighs and drumsticks or a combination of all three, just as long as there’s a bone and the skin is still left on, that’s where most of the flavor is.

This recipe is pretty flexible and I like flexible.

oil and butter

I add in three tablespoons of butter and drizzle in a couple tablespoons of olive oil into a stainless steel pan [affiliate]. This is a lasagna pan… but I use it mostly for baking chicken. Now I pop the pan into the oven while it’s preheating to 375 degrees. This will get that butter melted and the pan hot.

flour, salt and pepper

Meanwhile; in a bag or gallon size resealable bag add a cup of flour and a couple pinches of black pepper. FYI I have an overabundance of plastic grocery bags. I do use reusable shopping bags… when I remember to take them with me. I recycle most of them and use some to line the wastebaskets in the girls’ rooms and bathrooms. But I also use them for coating chicken with flour. My mom used bread bags… I use grocery bags, either will work poifectly.

chicken quarters in

Drop in a couple of chicken pieces at a time.

coated

Give it a good shake.

shake off

Give the chicken pieces a good shake to get any excess flour off.

plate of chicken

Voila!

chicken in the pan

Arrange the chicken pieces into the pan. Carefully… that pan is one hot mamah-jammah.

lemons

Cut a lemon in half and just drop it in.

shallots

Peel and halve a couple, 2-3 shallots and drop those in too.

herbes de provence

Herbes or herbs depending how you feel about it, is a mixture of dried herbs like basil, savory, fennel, thyme. And from what I’ve read; for the American market…

lavender

…lavender is added. Yeah… I thought that was what put the “Provence” in the “Herbes de”… but apparently it’s not. Either way it’s purple, pretty and rocks it out with the lemon.

sprinkle

Sprinkle a few pinches per chicken quarter with Herbes de Provence, kosher salt and a little more black pepper.

wine

Pour in the quarter cup of white wine. I.e. Pinot Grigio.

bake

Then slide this pan-o-love into your awaiting oven for 20 minutes.

after 20 spoon winedrippings over top

After the first twenty are up, carefully remove the chicken from the oven, tip the pan and use a spoon to scoop up the wine infuse drippings and spoon it over top of the chicken. Return the pan to the oven for twenty more minutes.

baste again

Repeat this step a second time before sliding the chicken in for its last twenty minutes in the oven. {total of 60 minutes}

I must take a moment and explain how utterly amazing the scent is that wafts from the oven while this is baking. Throughout the basting I’d walk over to Pat and say “ohhhhh just smell that… go on S-M-E-L-L it!”… I’m so lucky he loves me.

baked

In my oven I have to start with the pan on the lower third of my oven and then move it to the upper third to brown and crisp the skin. I have the world tiniest oven… and you may not have to do this. Unless you’re in the same tiny oven boat as me :).

Lemon + Herbes de Provence Baked Chicken - www.SimplyScratch.com

That’s it! I was running out of sunlight to show you how to do the pan sauce gravy but I’ve included the recipe below. It’s pretty simple and so delicious!

The skin crisps, the lemon herbes de provence baked chicken is moist and the gravy adds so much flavor from the roasted lemon and Herbes de Provence. It was the perfect cozy meal for a Sunday… or any night for that matter.

Lemon + Herbes de Provence Baked Chicken - SimplyScratch.com

Ps. Crispy skin… I love you.

Enjoy!

Lemon + Herbes de Provence Baked Chicken l www.SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Print

Lemon + Herbes de Provence Baked Chicken

Simple. Elegant. Delicious.

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Ingredients:

4 bone-in, skin-on Chicken Quarters {or a combination of thighs and drumsticks}

1 cup All Purpose Flour

Salt and Black Pepper

2 tablespoons Olive Oil

3 tablespoons Butter

Herbes de Provence

1 lemon halved

2 shallots, peeled and halved lengthwise

1/4 cup Dry White Wine

For the Gravy

2 tablespoons fat drippings from pan

1 cup of the Pan Juices

1 cup Chicken Broth

juice from the roasted Lemons

Salt and Black pepper, to taste

Herbes de Provence, to taste

Directions:

FOR THE BAKED CHICKEN: Drizzle two tablespoons of olive oil into a roasting pan and add in three tablespoons of butter. Preheat your oven to 375 and slide the roasting pan into the oven while it preheats.

Meanwhile, in a bag {or re-sealable gallon size bag} add in the cup of all purpose flour and a couple pinches of coarse-ground black pepper. Close off the bag and shake to combine.

Drop in two leg quarters, close the bag and shake to coat the chicken. Remove each leg quarter, one at a time, and shake off any excess flour. Repeat with the remaining chicken pieces.

Once the oven is preheated, carefully remove the roasting pan. Place each flour-coated chicken piece into the roasting pan. Add in the peeled, halved shallots, the lemon halves and pour in 1/4 cup of dry white wine into the pan. Sprinkle each chicken piece with a couple of pinches of Herbes de Provence, kosher salt and a little more black pepper.

Return the roasting pan to the lower third of your oven for twenty minutes. After the first twenty are up, carefully remove the chicken from the oven, tip the pan and use a spoon to scoop up the wine infuse drippings and spoon it over top of the chicken. Return the pan to the oven for twenty more minutes.

Remove once more, spoon more of the pan drippings over the top of the chicken and return the pan to the top third of your oven and bake for 15-20 minutes more or until the skin is crispy and golden brown.

FOR THE GRAVY: Remove the chicken to a platter and pour the pan drippings into a two-cup liquid measuring cup.

Once the juices settle and the fat rises, skim two tablespoons of fat and add it to a sauce pan. Skim the remaining fat off the top and discard, this should leave about 1 cup {or more} of juices behind. Pour in 1 cup {or equivalent} of chicken broth to the pan juices until it equals two cups.

In the small saucepan with the two tablespoons of fat, add in two tablespoons of all purpose flour. Whisk constantly for 1 to 2 minutes before pouring in the 2 cups of chicken juices/broth. Squeeze in one half of the roasted lemons, a 1/2 teaspoon of Herbes de Provence and season with kosher salt and black pepper to taste.

Let the gravy bubble while you whisk until it thickens.

Serve baked chicken with a spoonful {or two} of gravy.

Enjoy!

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34 Responses to “Lemon Herbes de Provence Baked Chicken”

  1. #
    1
    Amy — December 9, 2013 at 9:06 am

    Looks delicious and cozy, perfect this time of year!

  2. #
    2
    Liz @ The Lemon Bowl — December 9, 2013 at 9:24 am

    I’ve never seen a more beautiful recipe!!!

    • simplyscratch replied: — December 9th, 2013 @ 10:02 am

      Thank ya Liz! It’s so easy but so fancy 🙂

  3. #
    3
    Jennie @themessybakerblog — December 9, 2013 at 10:34 am

    I love a good recipe for crsipy-skinned roasted chicken. This recipe looks perfect!

    • simplyscratch replied: — December 9th, 2013 @ 11:20 pm

      Thanks Jennie! It’s alllll about the crispy skin!

  4. #
    4
    Anna (Hidden Ponies) — December 9, 2013 at 11:19 am

    I looooove “boring” catch-up and relax days. This chicken looks absolutely perfect – one of my very favourite things.

  5. #
    5
    Pamela @ Brooklyn Farm Girl — December 9, 2013 at 11:30 am

    Your chicken turned out beautifully, and I love the light in your kitchen! Absolutely lovely!

    • simplyscratch replied: — December 9th, 2013 @ 11:21 pm

      Thanks Pamela! I have these two huge corner windows… which can be tricky at times so I appreciate you comment!

  6. #
    6
    Lauren @ Climbing Grier Mountain — December 9, 2013 at 11:56 am

    This is stunning! You can cook a mean chicken, Laurie!!

  7. #
    7
    Rachel @ Baked by Rachel — December 9, 2013 at 3:02 pm

    This sounds (and looks) amazing!!!

    • simplyscratch replied: — December 9th, 2013 @ 11:20 pm

      Thanks Rachel!

  8. #
    8
    Cassie | Bake Your Day — December 9, 2013 at 8:04 pm

    Gorgeous, my friend. So elegant! I love these flavors.

    • simplyscratch replied: — December 9th, 2013 @ 11:20 pm

      You are too kind! Xo

  9. #
    9
    Tieghan Gerard — December 9, 2013 at 10:57 pm

    Jeez!! you can cook a gorgeous chicken girl!! This looks awesome!

  10. #
    10
    Julie @ Table for Two — December 10, 2013 at 10:02 am

    This chicken looks AMAZING. I want a big helping right now!

  11. #
    11
    Shazia K. — December 10, 2013 at 10:20 am

    Hello,

    Quick Question, what does the Flour do for the Baked Chicken? I’ve never heard of anyone adding Flour to their baked chicken , please let me know thanks!

    • simplyscratch replied: — December 11th, 2013 @ 12:31 am

      Hi Shazia, this is something my mother has always done. I believe it just coats the chicken enough so that when you baste it, it helps crisp the chicken skin 🙂

  12. #
    12
    Hayley Parker — December 11, 2013 at 12:01 am

    I reeeeealllly need to start roasting chicken more often rather than spend money on lame air refresheners, ahaha. This chicken looks insane! Love the tip about melting the butter in the pan beforehand. Easy peasy!

    PS, I live for boring days, too! Makes me feel happy and warm 🙂

  13. #
    13
    Carolyn D. — December 11, 2013 at 12:17 pm

    This looks so appetizing-you did a great job with your cooking and photography! With just adding 1/4 cup wine, does the chicken produce enough liquid during baking to make the 1 cup pan drippings that the recipe calls for?

  14. #
    14
    Rana M. — December 19, 2013 at 9:33 pm

    I tried this out tonight and it was delicious! Thanks so much!

    • simplyscratch replied: — January 7th, 2014 @ 1:07 am

      I’m so glad Rana! Thanks for coming back and letting me know 🙂

  15. #
    15
    Victouria L. — January 7, 2014 at 1:11 pm

    Hello,

    I JUST tried this recipe. And while it looks good on the blog, I am not so pleased. #1, the flour coating caused the skin to slide completely away from chicken when cutting into it. #2, I found that the skin of the chicken held great flavor, but the meat of the chicken lacked in the same consistency of flavor and as a result, the meat of the chicken was very bland. #3 the flour coating did not work out so well underneath the chicken as it cooked it the pan. The skin underneath the chicken came out as clumps of very wet flour. All in all, I would say, alleviate the flour-it did more harm than good.

    • simplyscratch replied: — January 7th, 2014 @ 3:34 pm

      Hi Victouria, I’m sorry to hear about this recipe not working for you. Flouring chicken is how my mother has done it for years and I can’t imagine it being the cause to your disappointment. Even though I wasn’t in the kitchen with you to see what went wrong and where, I’d like to help address some of the issues you’ve mentioned in regards to this recipe. 1.The chicken skin slipping can happen, too much fat under the skin that doesn’t render or a dull knife. I’ve had that happen and I’m not certain of a fool-proof way to avoid it every time. 2. Bland chicken, the skin is ultimately what flavors chicken. If it was skinless you could rub the chicken down with spices or marinate, but even a marinade doesn’t penetrate the meat like it would beef. Maybe try slipping some of the herbs underneath the skin next time? Also,I’m not sure if you made the pan gravy but that would’ve helped to add even more flavor to you chicken. 3. There shouldn’t have been clumps of flour under your chicken. It sounds to me that not enough flour was shaken off before baking. The chicken should only have a light coat of flour and it isn’t meant to act as a breading of any kind. I also preheat the oil/butter in my stainless roasting pan in the oven so when the chicken hits it it starts to sear, starting the chicken in the bottom of the oven could help with that too and then moving it to the middle at some point to crisp the skin. I hope this helps, thanks for stopping by! 🙂

  16. #
    16
    Linda — March 1, 2014 at 7:31 am

    I made this a few nights ago and I have to say….it was AHHHHH…MAZING!
    This recipe is my new “all time” fav. Don’t agree with Victoria’s comment…but I agree with you…the pan gravy is delicious and adds the finishing touch.

  17. #
    17
    Linda — March 1, 2014 at 7:37 am

    Oh..and one more thing. Any chicken…except for brined …loses some of its flavor once the first layer …be it the skin or top portion…is eaten. Sometimes the chicken is overcooked too and looses its natural cooked juices. But I didn’t experience blandness with this recipe.

  18. #
    18
    toni — March 24, 2014 at 5:06 pm

    I want to make this dish. Chicken is my favorite food. I can’t wait to make this dish. Thank You

  19. #
    19
    Dana — April 15, 2014 at 6:06 pm

    I am making this right now and my whole house smells amazing. I’ll keep you posted on how it all turns out, but if the aroma is any indication as to the taste……….it will be a huge hit with our family.

  20. #
    20
    Dana — April 16, 2014 at 2:56 pm

    Thank you so much for the wonderful recipe, we absolutely loved it!

  21. #
    21
    Bonnie — June 26, 2014 at 10:24 am

    Hi , I would just like to tell you that this recipe is amazing!

    I have made this three times and it never fails!

    Thank you for sharing this with us.

  22. #
    22
    Hannah — March 21, 2015 at 12:02 pm

    This looks great and I am definitely going to try it. But I have heard horror stories from a friend about getting food poisoning from using grocery bags for food prep. Be careful!

  23. #
    23
    Pam — February 1, 2016 at 11:48 pm

    I made this tonight along with your easy rice pilaf and baked broccoli. Everything was so easy to make and delicious. THANK YOU! I use a lot of your recipes, you’re my go to girl if you will. I have shared this website w/coworkers b/c I th ink (and my family thinks) you’re ahhh-amazing.

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