These roasted herbs de Provence chicken legs is a quick and easy flavourful chicken dinner recipe you and your family would love. Chicken quarters flavored with homemade spices and roasted to perfection on a bed of vegetables until tender and moist.
Serve with roasted potatoes, mashed potatoes, and some broccoli or sauteed peas.
Herbs de Provence roasted chicken Legs recipe
Who doesn’t love a quick chicken recipe that is packed full of flavour yet uses a handful of ingredients and requires minimal prep? Herbs de Provence seasoning is a quick way to flavour chicken when time is of the essence and there is no time to marinate the chicken.
Say no to bland chicken with this recipe! I call the herbs de Provence marinade instant flavor booster, so if you have this herb seasoning at the back of your kitchen cupboard, it is time to get it out. Put it to good use by making this delicious mouth-watering recipe.
If you haven’t heard of the herbs before and you would like to make yours instead of buying, I have the best homemade herbs de Provence seasoning here on the website, do check it out. It takes only 5 minutes to put together.
Can I make this recipe with chicken thighs or chicken breast?
Yes, you can use any cut of chicken part for this recipe. I used chicken legs quarters which is a combo of chicken thighs and drumsticks.
You can use boneless skinless chicken thighs and instead of roasting or baking, you can make it on the stovetop. See my best stovetop chicken thighs recipe for how to.
This herbs de Provence marinade used for this recipe complements chicken so well and it is easily adaptable to all other protein types. I love to use a whole chicken sometimes and the herbs is great with chicken tenders too.
Ingredients you will need
Chicken legs quarters also known as a whole chicken leg: this is the combination of chicken thighs and drumsticks.
Herb de Provence
Red pepper flakes
Olive oil substitute with grapeseed oil, vegetable oil or any other flavourless oil of choice.
Chicken bouillon powder
Vegetables: I used a combination of carrots, onions, garlic cloves and celery
Low sodium chicken stock
Salt and black pepper
How to make herbs de Provence chicken
Preheat the oven at 190C/390F
Season the chicken: Start by seasoning the chicken legs with salt and pepper, trim off any unwanted fat from the chicken then set aside,
Marinade: To a small mixing bowl, combine olive oil, herbs de Provence, Chicken bouillon powder, red pepper flakes and mix to combine. Rub the marinade all over the chicken and under the skin of the chicken around the thighs.
Make the vegetable bed: to a shallow baking pan add trimmed carrots, garlic cloves, onions, and celery. Tip: cut the onions into large rounds so it sits flat in the baking tray. Place the chicken on the bed of vegetables, add the chicken stock to the bottom of the pan.
Bake the chicken legs in the oven uncovered for 35 to 40 minutes or until the chicken is golden brown and cooked all through.
How to tell if the chicken is done
The best way to check for the doneness of a chicken is by using a meat thermometer. The internal temperature of a cooked chicken should read 165F/63C. unlike other types of protein that you can have underdone, chicken on the other hand must be cooked through until well done.
The juice from a well-cooked chicken would run clear and the meat would be white (opaque) and no longer pink.
How long to cook chicken legs in oven
The thickness and the cut of the chicken would mostly tell how long to cook it for. Typically, boneless and skinless chicken would cook faster than bone-in chicken. Below is a quick guideline for different cooking temperature that might help
At 180C/360F, cook bone in chicken legs for 45 – 60 minutes
At 190C/375F, bone in chicken legs for 40 – 50 minutes
400C/200F, cook chicken at 35 – 40 minutes
As mentioned, the above is only a guideline. The best way of telling if a chicken is cooked through is by using a thermometer.
Tips
- If the chicken seems to be browning quicker than usual, you can reduce the heat or tent a foil over the chicken and remove it a few minutes before the end of the cooking time.
- No need to peel the onions and garlic for the vegetable bed.
- Roast the chicken directly in a lined or nonstick baking pan if you prefer or wouldn't be needing the pan juice for later.
What to serve with herb de Provence chicken
It is perfect with this air fryer roasted potatoes
Garlic butter smashed potatoes
Storage instructions
Leftover cooked chicken can be stored in the fridge for up to 3 days in an airtight container. Ensure you allow it cool completely before storing it.
To reheat: Simply pop it in the oven and cook at 180C/365F for about 5 minutes or so or warm in the microwave for a few minutes. if you own an air fryer, reheat in the air fryer at 180C/365F for 3 minutes.
FAQs
Do I need to wash the chicken
No, you do not need to wash the chicken as it is considered unsafe. Whatever bacteria is lurking around the chicken would be dead by the time you cook it at high temperature.
Is this recipe same as chicken Provencal?
No, herbs de Provence chicken and chicken provencal are two different recipes, although both recipes use herbs de Provence seasoning and are French classic recipes. Chicken provencal is more of a casserole type of dish and some of its ingredients include cherry tomatoes, white wine, olives, shallots, and artichokes.
More chicken recipes
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Herbs de Provence chicken Legs
Ingredients
- 4 large chicken legs
- 1 tbsp herbs de provence
- ½ tsp red pepper flakes or as needed
- 2 tbsp olive oil substitute with grapeseed oil, vegetable oil or any other flavourless oil of choice.
- 1 tsp chicken bouillon powder optional
- Salt and black pepper to taste
Vegetable bed ingredients
- 1 celery stalks
- 2 medium carrots
- 3 large onion cloves
- 1 large onion
- ½ cup low sodium chicken stock
Instructions
- Preheat the oven at 190C/390F
- Start by seasoning the chicken legs with salt and pepper, trim off any unwanted fat from the chicken then set aside,
- To a small mixing bowl, combine olive oil, herbs de provence, Chicken bouillon powder, red pepper flakes and mix to combine. Rub the marinade all over the chicken and under the skin of the chicken around the thighs.
- Make the vegetable bed: to a shallow baking pan add trimmed carrots, onions and celery. Tip: cut the onions into large rounds so it sits flat in the baking tray. Place the chicken on the bed of vegetables, add the chicken stock to the bottom of the pan.
- Bake the chicken legs in the oven uncovered for 35 to 40 minutes or until the chicken is golden brown and cooked all through. Using a meat thermometer, the internal temperature of cooked chicken should register 165F/63C
Notes
- If the chicken seems to be browning quicker than usual, you can reduce the heat or tent a foil over the chicken and remove it a few minutes before the end of the cooking time.
- Roast the chicken directly in a lined or nonstick baking pan if you prefer or wouldn't be needing the pan juice for later.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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