Roasted Chicken and Potatoes with Herbes de Provence and Olives
A bold and flavor-packed marinade made with garlic, lemon zest, and Herbes de Provence imbues chicken and potatoes with the taste of southern France. Roasted in one pan, it’s a no-fuss way to put a hearty meal on the table.
Servings: 6
Ingredients
- 2 lemons
- 4 garlic cloves
- 2 tablespoons Herbes de Provence
- 2 teaspoons Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 1/2 pounds bone-in skin-on chicken thighs and legs (about 4 legs and 4 thighs)
- 1 1/2 pounds yellow potatoes halved lengthwise, or quartered if large
- 4 medium shallots, roughly chopped
- 12 pitted Castelvetrano olives, halved
- 1/4 cup chopped parsley
- 2 tablespoons chopped tarragon
Instructions
- Make the Herbes de Provence marinade. Use a rasp-style zester or grater to finely zest both of the lemons and grate the garlic. Set aside one of the lemons for serving, and reserve the remaining lemon for another use. Place the lemon zest and garlic in a large bowl and mix with the Herbes de Provence, salt, a generous amount of freshly ground black pepper, and the olive oil. Stir with a fork to combine.
- Marinate the chicken and potatoes. Add chicken and potatoes to the bowl. Using a rubber spatula, toss the chicken and potatoes until they are fully coated with the seasoning mix. Let stand at room temperature for 30 minutes to marinate, or cover and refrigerate up to 8 hours.
- Get ready. Heat oven to 425°F with a rack in the top third of the oven. Arrange the chicken and potatoes on a large rimmed baking sheet in a single layer, and turn the potatoes cut-side down (this will help them brown).
- Roast chicken and potatoes. Place the sheet pan on the top rack of the oven and roast until chicken and potatoes are golden, about 20 minutes. Remove the pan from the oven.
- Add shallots and olives. Scatter the shallots and olives around the chicken. Return the pan to the oven and roast until the chicken is nicely browned, 20 to 30 minutes longer. This should be plenty of time for the chicken to cook through fully, but if you have any doubt, the internal temperature of the thighs and legs should register at 165°F on an instant-read thermometer.
- Finish and serve. Remove the pan from the oven and squeeze the juice from one lemon over the chicken and potatoes. Scatter with chopped parsley and tarragon. To serve, transfer the chicken and potatoes to a large family-style serving dish, or divide among dinner plates.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and olives used in this recipe.
- To use a whole chicken instead: You can swap a whole, cut-up chicken for the chicken thighs and legs. To ensure the chicken cooks through evenly, cut the two breast pieces in half crosswise.
- How to pit olives: Castelvetrano olives are usually sold whole. To remove the pits, press on each olive firmly with the flat side of a large chef’s knife until they flatten and split. At this point, the pit can be easily removed with your fingers.
Nutrition
Calories: 407.6kcal | Carbohydrates: 29.3g | Protein: 21.7g | Fat: 23.6g | Saturated Fat: 5.6g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 11.5g | Trans Fat: 0.1g | Cholesterol: 100.2mg | Sodium: 1004mg | Potassium: 908.2mg | Fiber: 5.1g | Sugar: 3.2g | Vitamin A: 500.9IU | Vitamin C: 48.8mg | Calcium: 102.4mg | Iron: 4.7mg
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