Herbs de Provence Chicken has crispy skin and juicy, tender chicken baked with lemon juice, garlic, and Herbs de Provence. Use split chicken breasts or other chicken to bring these classic French flavors to your table for a wonderful baked garlic and herb chicken dinner.
🐓Ingredients
Split chicken breast—or skin-on bone-in thigh or chicken quarters
Herbs de Provence
Olive oil
Lemon juice
Garlic—minced, crushed, or powder
Jump To (scroll for more)
This easy version of Chicken Provencal makes a delicious, eloquent dinner served with roasted small potatoes, French bread, and a good wine. Just follow these simple step-by-step instructions.
Unlike most of my other recipes, this one requires acquiring herbs from a reliable source, such as a specialty shop. Mine came directly from France via friends.
👨🍳How to Bake Herbs de Provence Chicken—Step-by-Step Photo Instructions
1. Trim split chicken breasts. Remove the rib section and cut the breasts if they are large. Dry with paper towels.
2. Mix seasoning of olive oil, lemon juice, Herbs de Provence seasoning, and garlic (minced, crushed, or powder).
3. Brush the seasoning on the skin side of the chicken breast.
4. Bake in a 375° convection or 400° conventional oven until the internal temperature of the largest piece is 165°, about 45 to 55 minutes.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How long to bake split chicken breasts
It takes 45 to 55 minutes to bake split chicken breasts in a 375° convection or 400° conventional oven. The time will vary depending on the size and thickness of the chicken pieces. If you lower the recommendations by 25°, the cooking time will increase by about 5 minutes.
⚕️When is chicken done
According to the USDA, all poultry, including chicken, must reach a final internal temperature of 165° to be safe to consume. For moist and tender chicken breasts, they should be cooked to this temperature and not beyond.
Thighs and drumsticks are best cooked to a final internal temperature of 180°+ for tenderness but are safe at 165°.
🐓Ingredient variations and options
This recipe uses split chicken breasts. I suggest removing the rib section and, if they are large, cut into half or thirds.
Chicken thighs or chicken quarters may be substituted. They tend to be thinner but also should be cooked to 180° plus so the baking time will be about the same.
For the garlic, you can use fresh cruched or minced garlic or powder. 1 teaspoon powder is about 4 cloves of garlic.
Lemon juice may be fresh squeezed or concentrate. A small lemon will make 1 to 1 ½ tablespoons of juice.
📋Split chicken breast recipes
Check out some other baked split (skin-on-bone-in) chicken breast recipes, like Crispy Baked Split Chicken Breasts (one of my favorites), Baked Mayonnaise Split Chicken Breasts, BBQ Split Chicken Breasts, or Butter and Garlic Stuffed Split Chicken Breast.
On the grill, try Crispy Grilled Split Chicken Breasts or the Grilled BBQ Split Bone-in Chicken Breasts.
🇫🇷What is Herbs de Provence
Herbes de Provence is a herb mixture covered by the French quality law "Label Rouge," which controls the quality and composition of various products, including foods.
It is a mixture of dried herbs containing 30% savory, 30% rosemary, 30% oregano, and 10% thyme. However, the exact herbs used can vary elsewhere in the world, but not in France.
❄️Storage of leftovers
Store leftovers in airtight containers. Refirgerate for 4 days or freeze for 3 months. Reheat in an air fryer or oven. A microwave will affect the texture of the chicken.
❓FAQs
Pinot Grigio, Sauvignon Blanc, or dry Sherry are good choices.
Split chicken breasts are also known as skin-on bone-in chicken breasts. When a complete breast section is removed from a chicken, there are two halves with the breast bone between. Then, the breast bone is split to make two split chicken breasts. Most feel they have more taste and moisture than the more popular skinless version.
📖The Recipe Card
Herbs de Provence Chicken
Save this recipe link to your inbox for later!
Ingredients
- 2 split chicken breast - trimmed of extra fat and skin, AKA bone-in skin-on chicken breasts
Seasoning- You may not need all of this
- 1 tablespoon olive oil
- 1 ½ teaspoon lemon juice - I used ReaLemon
- 1 tablespoon Herbs de Provence
- 1 cloves garlic - crushed or minced
Instructions
Trim skin-on, bone-in split chicken breasts. If you wish, remove the rib section, and if the breasts are huge, cut them in half. Dry with paper towels.- Mix seasoning of 1 tablespoon olive oil, 1 ½ teaspoon lemon juice, 1 tablespoon Herbs de Provence, and 1 clove of crushed or minced garlic.
- Brush on the skin side of the chicken breast. Arrange on a cooking sheet sprayed with PAM, with the thicker parts to the outside edge. Let the chicken sit at room temperature for 15-20 minutes while preheating the oven to 375° convection or 400° conventional oven for 15 minutes.
- Bake until an internal temp of largest piece is 165°. About 45-55 minutes depending on variables of chicken size and oven.
Recipe Notes
Pro Tips
- I cooked four breasts, but the recipe is for two.
- Trim off the rib section of the chicken breasts. Cut them in half if they are large.
- A small lemon yields 1 ½ tablespoons of juice. 1 teaspoon of garlic powder is approximately 4 cloves of garlic.
- Using thighs or chicken quarters is a good substitute. See the recipe for discussion.
- Apply the seasoning and allow it to sit while the oven preheats.
- Cook breasts to 165° internal temperature. If you use thighs, cook to 180°+. Thighs are safe at 165°, but the texture is much better at 180°.
- Good refrigerated for 4 days and frozen for 3 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors.
Editor's Note: Originally Published September 2, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jacked Beanstalk says
I use a similar recipe and have found it to work well with a variety of different herbs. It also works great as a marinade for grilled chicken.
Please use real garlic for the sake humanity. One to four cloves finely minced or crushed flat. If crushed flat then let them infuse for a little while.
This can also be used as a marinade for grilled chicken.
Dr Dan says
Thanks I Love Simple and Good _this is both.
Bee with Style says
Love your blogs. This chicken look so delicious and easy to make. I will try it.