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It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. Fresh vegetables and roasted chicken thighs can be prepared in the same pan for an easy, delicious one-dish meal. Give roasted chicken a Mediterranean twist with kalamata olives, lemon and seasoned diced tomatoes.

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Alright, don’t linger, let’s practice this super easy provençal inspired roast chicken menu with 11 elements which are surely easy to find, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements - Super Easy Provençal Inspired Roast Chicken:

1. Prepare 4 pounds - bone-in, skin-on chicken pieces, patted dry
2. You need 6 - ripe med tomatoes, cut into sixths. If using some or all grape tomatoes like I did, 8 to 10 of them equal one regular tomato - no need to cut them
3. Need 1 - medium onion, peeled and cut into sixths
4. Require 6 cloves garlic, peeled and lightly crushed
5. Take 3/4 cup well drained olives (salty black ones or Kalamata types are typical, but I use whatever's on hand)
6. Prepare 1 of lemon, half cut into 1/4-inch thick slices, the other half juiced
7. Give 2-2.5 teaspoons for kosher salt (depending on how salty your olives and how salty you like your food)
8. Prepare 1/4 teaspoon for black pepper
9. Give 1/4 cup - chopped fresh parsley and/or basil
10. Provide optional: up to 2 tsp dried herbes de provence (or any combination of the herbs that go into it, if you don't have the specific blend: basil, rosemary, sage, thyme, fennel, lavender, savory)
11. Give 2 Tablespoons - olive oil

This Chicken Provencal recipe is a quicker and leaner take on the French classic made with chicken breasts, cherry tomatoes and olives. I was so inspired by the French food we ate I decided to make and blog this family favourite Chicken Provencal recipe as soon as I got back. This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there's no basting, and it results in a lovely pan gravy at the finish.

Super Easy Provençal Inspired Roast Chicken making:

1. Preheat the oven to 425F.
2. Place all ingredients in a large roasting pan or baking dish, except for the lemon slices, finishing by sprinkling the salt, pepper and herbs as evenly as reasonably possible over the entire area. (This reduces the amount of tossing/jostling of ingredients needed to evenly distribute the seasoning.)
3. Get in there with your hands and gently toss all the ingredients together to evenly distribute the seasoning.
4. Pull the chicken pieces and distribute them evenly atop the vegetables, skin side up. Distribute the lemon slices atop a few of the chicken pieces.
5. Roast the chicken in the middle rack of the oven for 30 minutes, then move to the next rack up to encourage browning on the skin for another 45 minutes.
6. That's it! - - I like to serve it with slices of crusty bread on the side for a super easy and complete meal, and the soft, sweet roasted garlic is specially delicious when paired with a little butter on that bread. - - And in warm weather like we've been having, we find a chilled Sauv Blanc or Pinot Gris/Grigio is a perfect way to wash it down.

Easy enough for a weeknight dinner! Rosemary Roasted and Butterflied Chicken — Quick and easy whole chicken recipe with roasted root vegetables and a roasted lemon vinaigrette. We're Adam and Joanne, the creators of Inspired Taste. We develop the recipes, photograph, shoot videos, and we're the ones answering your cooking. If we can't travel to Provence for REAL—and unfortunately it's just not in the cards right now—at least we can bring that idyllic, wine-soaked, lavender-scented, olive-grove dotted part of France to our dinner table.

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