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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 6
Calories: 407.6
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

Nutrition

Serving: 1gCalories: 407.6kcalCarbohydrates: 29.3gProtein: 21.7gFat: 23.6gSaturated Fat: 5.6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 100.2mgSodium: 1004mgPotassium: 350mgFiber: 5.1gSugar: 3.2gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • Ensure the chicken reaches an internal temperature of 165°F for safe consumption; use an instant-read thermometer to check the thickest part of the thighs and legs.
  • To prevent dryness, avoid overcooking the chicken; keep an eye on it as it roasts and remove it from the oven when it's golden brown and juices run clear.
  • If you can't find Castelvetrano olives, any good-quality pitted green olive will work well; just adjust the salt in the recipe slightly to account for brinier olives.
  • For a quicker flavor boost, marinate the chicken and potatoes for at least 30 minutes at room temperature, but if time allows, letting them sit for a few hours in the fridge will deepen the taste.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven for about 15-20 minutes to keep the chicken skin crispy.

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