Lucy M. Right then, let me tell you about this Provençal style roasted chicken recipe that’s become my absolute go-to for Sunday dinners. I stumbled upon this beauty during a summer spent cooking in a tiny restaurant in Avignon, and it’s never left my repertoire since.
Picture golden, crispy skin giving way to tender, herb-infused meat, all perfumed with lavender, thyme, and garlic. The Mediterranean herbs do most of the heavy lifting here, whilst you sit back with a glass of rosé. It’s wonderfully aromatic yet beautifully simple – the kind of dish that transports you straight to the sun-drenched hills of Provence with every bite. Brilliant for beginners, stunning enough for guests, and absolutely packed with flavour.
Why You’ll Love this Provencal Style Roasted Chicken
When you’re craving something that tastes like you’ve spent all day fussing in the kitchen but actually comes together pretty straightforwardly, this is your dish. I love how the chicken roasts alongside carrots, mushrooms, and onions while the tomatoes and wine create this rich, savory sauce that makes your kitchen smell incredible.
The garlic cloves soften into something almost sweet, and honestly, that’s where the fundamentally happens. What appeals to me most is that you’re basically dumping everything into a pan and letting the oven do the heavy lifting. No complicated techniques. No pretentious steps. Just straightforward cooking that delivers restaurant-quality flavor.
Plus, there’s something deeply satisfying about serving a complete meal where protein and vegetables cook together, creating their own beautiful sauce.
What Ingredients are in Provencal Style Roasted Chicken?
This classic French dish requires a carefully selected combination of fresh vegetables, quality proteins, and aromatic ingredients that work together to create its signature depth of flavor. The beauty of Provencal roasted chicken lies in the simplicity of its ingredient list—each component plays an essential role in building the rich, savory sauce that defines this dish. You’ll find that most of these ingredients are pantry staples or readily available at any grocery store, making this an accessible recipe for home cooks at any skill level.
Ingredients:
- 1 large onion, cut into wedges
- 2 large carrots, peeled and sliced
- 4 oz (125g) whole button mushrooms
- 3 garlic cloves, peeled
- 1 cup dry white wine
- 1½ cups chicken stock
- 3½ lb (1.7kg) chicken, with any giblets removed
- 1 × 14 oz (400g) can chopped tomatoes
- 1 tbsp tomato paste
- Salt and black pepper to taste
- Chopped parsley for garnish
How to Make this Provencal Style Roasted Chicken
- Set your oven temperature to 400°F (200°C). Spread the onion wedges, sliced carrots, whole mushrooms, and garlic cloves across a roasting pan in an even layer, then add the wine and stock.
- Position the chicken with the breast facing upward on a small roasting rack, then set it in the center of the pan over the vegetables. Let it roast for 1½ hours until the meat is cooked through and tender.
- Once done, lift the chicken out of the pan and place it on a warmed serving platter. Cover to keep it warm while you prepare the sauce.
- For the sauce: stir the chopped tomatoes and tomato paste into the roasted vegetables remaining in the pan. Return the pan to the oven and heat for 5 minutes until everything is hot.
- Transfer the entire mixture from the pan into a blender or food processor. Blend until you achieve a smooth consistency, then taste and adjust with salt and pepper as needed.
- Spoon the finished sauce over the roasted chicken, sprinkle with freshly chopped parsley, and serve immediately.
Start your French-inspired feast properly with a warming bowl of vegetable minestrone before tucking into this stunning roasted chicken.
Provencal Style Roasted Chicken Recipe
Ingredients
Method
- Set your oven temperature to 400°F (200°C). Spread the onion wedges, sliced carrots, whole mushrooms, and garlic cloves across a roasting pan in an even layer, then add the wine and stock.
- Position the chicken with the breast facing upward on a small roasting rack, then set it in the center of the pan over the vegetables. Let it roast for 1½ hours until the meat is cooked through and tender.
- Once done, lift the chicken out of the pan and place it on a warmed serving platter. Cover to keep it warm while you prepare the sauce.
- For the sauce: stir the chopped tomatoes and tomato paste into the roasted vegetables remaining in the pan. Return the pan to the oven and heat for 5 minutes until everything is hot.
- Transfer the entire mixture from the pan into a blender or food processor. Blend until you achieve a smooth consistency, then taste and adjust with salt and pepper as needed.
- Spoon the finished sauce over the roasted chicken, sprinkle with freshly chopped parsley, and serve immediately.
Notes
Expert Tips for Perfect Provençal Roasted Chicken
After years of perfecting this recipe in professional kitchens and at home, I’ve picked up a few tricks that make all the difference. First up, always work that herb butter underneath the skin rather than just slathering it on top – you want those flavours infusing the meat directly. Remember to bring your chicken to room temperature before roasting; cold meat straight from the fridge cooks unevenly and you’ll end up disappointed. Here’s something crucial: invest in a proper meat thermometer and aim for 75°C in the thickest part of the thigh. And please, let your bird rest for fifteen minutes after roasting. I know it’s tempting to carve straight away, but those redistributed juices are worth the wait. Finally, go easy on the lavender – it’s powerful stuff and you want herby chicken, not soap!Expert Tips for Perfect Provençal Roasted Chicken
After years of perfecting this recipe in professional kitchens and at home, I’ve picked up a few tricks that make all the difference. First up, always work that herb butter underneath the skin rather than just slathering it on top – you want those flavours infusing the meat directly.
Remember to bring your chicken to room temperature before roasting; cold meat straight from the fridge cooks unevenly and you’ll end up disappointed. Here’s something crucial: invest in a proper meat thermometer and aim for 75°C in the thickest part of the thigh.
And please, let your bird rest for fifteen minutes after roasting. I know it’s tempting to carve straight away, but those redistributed juices are worth the wait. Finally, go easy on the lavender – it’s powerful stuff and you want herby chicken, not soap!
Provencal Style Roasted Chicken Substitutions and Variations
The beauty of this Provencal chicken lies in its flexibility, so you’ve got plenty of room to swap ingredients based on what’s in your kitchen or what you’re craving that day. Don’t have white wine? Red wine works just fine, though it’ll deepen the sauce’s color. I’d personally substitute the button mushrooms with cremini or even wild mushrooms for earthier flavor.
The tomato paste is non-negotiable for depth, but you can stretch your chicken stock with additional wine if you’re running low. Fresh herbs like thyme or rosemary can replace the parsley garnish beautifully. Feeling adventurous? Swap some carrots for potatoes to make it heartier. The key is keeping that tomato-wine-stock foundation intact while letting your pantry guide the rest.
What to Serve with Provencal Style Roasted Chicken
Since this dish already comes loaded with vegetables and a rich, tomato-wine sauce, you’re not exactly scrambling for side dishes, but pairing it thoughtfully makes the whole meal sing. I’d go with crusty bread first—it’s practically mandatory for soaking up that gorgeous sauce.
A crisp green salad with a sharp vinaigrette cuts through the richness beautifully, offering balance on your plate. If I’m feeling generous, I’d add creamy polenta or buttered egg noodles as a starch. They catch the sauce like little flavor sponges.
For something lighter, roasted potatoes work too, though they’d almost duplicate what’s already happening in the pan. Wine-wise, stick with the same dry white you used for cooking. It ties everything together seamlessly.
Final Thoughts
Provencal roasted chicken isn’t just dinner—it’s a complete experience that brings together rustic French cooking with the kind of comfort food that makes you want to linger at the table. I’d say this dish deserves a spot in your regular rotation, honestly. The beauty lies in how simple ingredients—tomatoes, garlic, mushrooms, wine—transform into something genuinely special. You’re not breaking the bank or spending hours in the kitchen, yet you’ll impress anyone who sits down to eat it. Plus, your kitchen smells absolutely incredible during cooking. Whether you’re feeding family or hosting friends, this Provencal chicken delivers that restaurant-quality feel at home. It’s the kind of meal that reminds you why you cook in the first place.
