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Herbes de Provence Chicken Thighs

Herbes de Provence Chicken Thighs


1½ tsp.The Spice Hunter Herbes de Provence Blend
1½ tsp. kosher salt, plus more for sprinkling
4 garlic cloves, grated on a microplane or minced
2 Tbsp. olive oil
8 bone-in, skin-on chicken thighs, about 3 lbs.
2 lbs. tomatoes, cut into 2-inch slices
1 small shallot, thinly sliced
¼ cup dry white wine or dry vermouth
Crusty bread for serving


Preheat oven to 425°F. Mix The Spice Hunter Herbes de Provence Blend, salt, garlic and olive oil into a paste in a small bowl. Rub over chicken pieces. Arrange tomatoes and shallot in a single layer into a 3-quart baking dish (or 9×13 pan) and sprinkle with salt. Add wine and nestle chicken thighs (skin-side up) in the tomato mixture.
Bake until chicken skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 165°F, about 50 minutes. Serve with crusty bread on the side to soak up juices.


  1. Jenn February 24, 2018

    This recipe created WAY too much rendered fat in the tomato sauce/broth. I’m not one of those people who thinks there shouldn’t be any fat in food but this was too much. Would benefit from either being run through a fat skimmer at the end or from being sautéed first on low to render out some fat before putting it in the oven. Otherwise the flavor was great, i added a splash of cream and whisked together the tomatoes and wine at the end (partially to try and emulsify the mess of separated grease and juices) which turned out pretty delicious.

  2. Jennifer January 1, 2019

    This recipe is wonderful! We pair it with couscous and everyone always leaves the table with an empty plate. :)

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