This Chicken Provencal dish is a very simple French version of roasted chicken. This recipe only uses less than 10 ingredients and uses a homemade version of Herbs de Provence to ensure that it’s AIP friendly.
Part of the genius of this recipe is the crispy skin. The arrowroot powder helps make the skin get crisp but it can be hard to find. I’ve tried this recipe with and without the arrowroot powder and it works either way. If you can’t find it, no big deal because it will still taste great.
This recipe has the greatest flavor from the spice blend, Herbs de Provence. It could easily be substituted with Italian Seasoning. I’ve made custom blends of both that are both autoimmune protocol friendly.
This recipe for Chicken Provencal makes perfectly cooked, juicy chicken with a crispy skin that’s seasoned with Herbs de Provence. It’s a simple spin on traditional flavors that are AIP friendly. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol (AIP) and paleo diets.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 mins
- Yield: 6 1x
- Category: Dinner
- Cuisine: French
- 6–8 bone-in, skin-on Chicken Thighs (about 3 pounds)
- 1/2 cup Arrowroot Flour
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Herbs de Provence (make sure it’s AIP, I used my homemade AIP Herbs de Provence Spice Mix)
- 8 to 10 Garlic, peeled
- 4 to 6 medium-size Shallots, peeled and halved
- 1/3 cup Chicken Broth
- 4 sprigs of Thyme or Lavender, for serving
- Heat oven to 400 degrees.
- Generously season the chicken with salt.
- Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it.
- Place the garlic and shallots around the chicken.
- Pour the chicken broth over the top.
- Season the chicken with the herbs de Provence.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. If there isn’t enough liquid in the pan, then use an additional 2 tablespoons of olive oil.
- Continue roasting for another 25 to 30 minutes, or until the chicken skin is very crisp and the meat cooked through.
- Serve in the pan, garnished with the thyme or lavender.
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