Baked chicken with vegetables and Provencal herbs
4 servings
90 minutes
Baked chicken with vegetables and Provençal herbs is an exquisite dish of French cuisine that combines simplicity of preparation with rich aroma. This recipe traces back to the traditions of southern France, where fresh vegetables and aromatic herbs play a key role in gastronomy. Roasted with olive oil and balsamic vinegar, the vegetables acquire a deep caramel flavor while the chicken thighs become tender and juicy. Provençal herbs add a subtle, herbal spiciness to the dish, turning it into a true culinary delight. Served with bright leaves of fresh parsley, it adds freshness and visual appeal. This is the perfect treat for a cozy family dinner, highlighting the harmony of simple ingredients and refined aromas of French cuisine.
1
Preheat the oven to 220 degrees.
2
Wash and chop the vegetables. Place them in a baking dish. Drizzle with olive oil, vinegar, season with salt and pepper. Add dried herbs.
- Carrot: 1 piece
- Potato: 1 piece
- Celery: 1 piece
- Spring onion: 1 piece
- Broccoli: 1 piece
- Salt: pinch
- Ground black pepper: to taste
- Herbes de Provence: 20 g
- Balsamic vinegar: 1 tablespoon
- Olive oil: 1 tablespoon
3
Sprinkle the drumsticks and thighs with olive oil, season with salt and pepper. Place them on the vegetables and bake for about an hour until the chicken is cooked.
- Chicken thighs: 1 kg
- Salt: pinch
- Ground black pepper: to taste
- Olive oil: 1 tablespoon
4
Remove the chicken from the dish, mix the vegetables, and keep in the oven for another 5-10 minutes. Cool and serve. Serve with fresh parsley.
- Parsley: 20 g
