Roasted Chicken Provencal with Green Vegetable Medley

Winner winner chicken dinner! Y'all. This meal is so delicious and easy to make. The chicken is juicy, its skin is crispy, the veggies are fresh, and the sauce is so flavorful. You can switch up the vegetables or proportions if there are others you prefer, but these all went so well together. Hubs & I agreed that sauteed mushrooms would be a welcome addition. Also yellow squash and/or baby carrots would add more pops of color, but then you can't call it a green vegetable medley.

Preheat the oven to 400 degrees. Rinse the chicken thighs under cool water and pat them dry with paper towels. Trim off excess fat and skin but leave enough to cover the top of each piece. This skin is a bit of a calorie splurge but oh, so worth it. I want more right now just thinking about it. Season both sides of the thighs with half of the herbs de provence and the garlic and herb seasoning, seasoning salt of your choice, or simple salt and pepper. Make sure to also season between the skin and the meat.

In a small bowl, mix together the garlic, mustard, broth, wine, and remaining herbs de provence. By the way, herbs de provence is a lovely aromatic blend of rosemary, garlic, thyme, parsley, tarragon, marjoram, basil, savory, sage, lavender, and chervil. Mmmm. An Italian herb or poultry blend could be substituted in a pinch, but it won't encompass quite the range of flavors. 

Arrange the chicken thighs in a baking dish. Cut the lemon into slices and place them in the  dish with the chicken. Drizzle olive oil over the skin and pour the liquid mixture into the dish surrounding the thighs. Roast the chicken for 1 hour, uncovered, basting it in the juices at 30 and 45 minutes. 

While the chicken is roasting, prep your veggies. Trim the ends off the brussels sprouts, remove the outer leaves, and cut them in half. Spread them on one side of a cookie sheet. I cut my zucchini into ribbons with my peeler, but you should cut them into thin coins. (That is what I will do next time so they don't get quite as lost.) Spread the coins into a single layer on the sheet with the brussels sprouts, drizzle all with olive oil, & season with salt, & pepper.  drizzle with olive oil, and season with salt & pepper. Put them in the oven when you baste the chicken the first time and remove them the next, stirring once halfway through. For the asparagus, just break it in half and the natural breaking point is the best spot to trim the rest, then cut them into thirds. Measure out your peas (fresh or frozen - not canned!). 

After basting the chicken the second time, remove most of the basting liquid and put it in a small saucepan with the butter and bring to a low boil to reduce over medium heat for about 10 mins. Drizzle a little olive oil into a saute pan and add the asparagus pieces and cook over medium heat for 5 mins then add the peas for 5 more minutes. Now add the roasted vegetables and reduced sauce and cook together over medium heat for about 5-10 minutes or until the vegetables are done but not mushy. This is so pretty and smells so good!

While the veggies finish cooking in the oh so delicious sauce, the chicken should be removed from the oven and left to rest for 5 minutes before eating. (Resting allows the juices to redistribute throughout the meat so that it is super juicy.) Dispose of the lemon slices. Don't baste the thighs again at this point, it will mess up the amazing crispy skin. 

Now all that is left to do is plate up this delicious meal and enjoy! Serve the chicken over the lovely green vegetable medley. It pairs perfectly with the wine you used when making the sauce. 

Roasted Chicken Provencal with Green Vegetable Medley

2 servings, 500 calories per serving

10 mins prep, 1 hour cook time for chicken

15 mins prep, 20 mins cook time for veggies

• 4 chicken thighs
• 2 tbsp chopped garlic
• 2 tbsp olive oil, divided
• 1/4 cup chicken broth
• 1/4 cup white wine
• 1 tbsp Dijon mustard 
• 2 tbsp herbs de provence, divided 
• 1 tsp seasoning salt of choice (optional)
• 1 small lemon
• 1 medium zucchini
• 6-8 large asparagus 
• 8 oz. brussels sprouts
• 2/3 cup sweet peas
• 1 tbsp butter
• salt & pepper to taste