Chicken Provencal

roast chicken with greens and sprig of thyme

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.



  1. Heat oven to 400 degrees.
  2. Generously season the chicken with salt.
  3. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
  4. Swirl the oil in a large roasting pan, and place the floured chicken in it.
  5. Place the garlic and shallots around the chicken.
  6. Pour the chicken broth over the top.
  7. Season the chicken with the herbs de Provence.
  8. 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.
  9. Continue roasting for another 25 to 30 minutes, or until the chicken skin is very crisp and the meat cooked through.
  10. Serve in the pan, garnished with the thyme or lavender.