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Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Sheet Pan Chicken Provençal
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- Level: Easy
- Total: 2 hr 10 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 633
- Total Fat
- 46 g
- Saturated Fat
- 12 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 46 g
- Cholesterol
- 222 mg
- Sodium
- 1280 mg
The flavors of the French countryside inspire this elegant sheet-pan dinner that’s packed with color and layered aromatics but low on prep. Bone-in, skin-on chicken thighs are quickly marinated in crisp white wine and fragrant herbes de Provence for depth. Everything roasts together on a single pan, ensuring the chicken skin turns crisp and golden while the wine marinade mingles with the juices of sliced fennel, leeks, shallots, garlic and lots of plump cherry tomatoes. The result is a vibrant built-in pan sauce that’s beautifully balanced by briny olives. It’s an impressive meal for a crowd that still leaves you just one pan to wash. Serve it hot with plenty of crusty baguette or other bread to mop up the delicious wine-infused pan sauce.
- Level: Easy
- Total: 2 hr 10 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 633
- Total Fat
- 46 g
- Saturated Fat
- 12 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 7 g
- Sugar
- 11 g
- Protein
- 46 g
- Cholesterol
- 222 mg
- Sodium
- 1280 mg
Ingredients
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Directions
Special equipment:
bulb baster- Toss the chicken thighs with the herbes de Provence, white wine, 1 tablespoon salt and a few grinds black pepper in a large bowl. Turn the thighs skin-side up, cover the bowl and refrigerate for 1 hour.
- When ready to cook, position a rack in the middle of the oven and preheat to 450 degrees F.
- Fill a large bowl with water. Add the sliced leeks and swish them around to remove any grit. Let the grit fall to the bottom of the bowl and lift the leeks out with a slotted spoon. Place the leeks on a clean kitchen towel or paper towels and pat dry.
- Spread the leeks, fennel, olives and garlic in a single layer on a rimmed baking sheet. Top with the shallots and tomatoes. Season with 1 teaspoon salt and a few grinds of black pepper and drizzle with the olive oil. Nestle the marinated chicken into the vegetables, skin-side up, then pour the marinating liquid onto the pan. Arrange the quartered lemons throughout the pan and drizzle everything with more oil. Roast until the fennel is tender and the chicken is cooked through and registers 165 degrees F on an instant-read thermometer, 40 to 45 minutes. Baste the vegetables after 30 minutes.
- For more browning, you can broil the pan for 2 to 3 minutes if desired. Let rest for 15 minutes before serving. Sprinkle with flaky salt and serve with crusty bread if using.
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