Provençal Roasted Chicken Thighs
Tender, golden chicken thighs marinated in Dijon mustard and herbes de Provence, slow-roasted alongside juicy tomatoes and crispy potato wedges. A hearty French classic that fills your kitchen with the sunny aromas of southern France.
🛒 Ingredients
6 servings
- 2 kg chicken thighs (drumsticks and thighs)
- Salt and freshly ground black pepper, to taste
- 1 pinch of saffron
- 3 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons herbes de Provence
- 5 tablespoons olive oil
- 2 bay leaves
- 3 tomatoes, cut into wedges
- 5 medium potatoes, cut into strips
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Directions
- 1
In a large bowl, combine the chicken thighs with Dijon mustard, minced garlic, herbes de Provence, saffron, salt, pepper and olive oil. Coat each piece well, cover and marinate in the refrigerator for 2 hours.
- 2
Preheat the oven to 180 °C (350 °F) with fan-assisted heat.
- 3
Cut the tomatoes into wedges and the potatoes into strips. Set aside.
- 4
Arrange the marinated chicken thighs in a single layer in a large baking dish. Scatter the potatoes and tomatoes evenly on top.
- 5
Cover the dish tightly with aluminum foil and bake for 1 hour.
- 6
Remove the foil and continue roasting for 30 more minutes, until the chicken is deeply golden and the potatoes are lightly crisp.
💡 Chef's Tip
For extra crispy skin, place under the broiler for the last 5 minutes. The Dijon marinade can be prepared the night before for even deeper flavor.
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Same category — Poultry
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