Herbes de Provence Baked Chicken


Just like you, there is a couple of dried and ground spices I always use in cooking.  Though, one of my favorite aisles at the grocery store is the spice aisle I gravitate to the same spices.  Saturday morning, ground Harissa sprinkled on fried eggs gives me so much life; the staple ground or whole cinnamon, used in everything from desserts, porridge and sauces; and I can’t forget paprika with its deep red color and smoky quality just a teaspoon does my lentil soup justice.

There are so much other spices available that can be used in the same capacity as the ones listed above – yes, I know better.  So today while in the spice aisle I swayed far away from the norm and bought a bottle of Herbes de Provence.  The blends may vary with the addition of fennel or oregano, but this combination has dried marjoram, thyme, savory and rosemary.   Herbes de Provence is a traditional blend of aromatic herbs that gets its name from first being cultivated in Provence, southeast France.

I use these herbs in their fresh state all the time in stews, rice dishes and of course green seasoning, but now to use this traditional dried herb blend in creating a dish reminiscent to what I ate in Trinidad was only right.  Baked Chicken with Red beans and Rice – Yes, why not!  But my version lacks the trimmings of the macaroni pie and green salad 🙂


Together with 2 heaping Tbsp. of the concentrated herb blend, I seasoned 4 cleaned and washed chicken leg quarters with 2 Tbsp. of salt, 1 Tbsp. of black pepper and a couple dashes of Worcestershire sauce.  Placing cuts of unsalted butter under the chicken skin before refrigerating for about 1 hour.  In a stoneware dish and on a 375 degree oven I allowed the chicken to bake and fragrance my kitchen for 1 hr. and 15mins, basting these beauties every ½ hr. with the melted butter and natural drippings.


Herbes de Provence can be used on skinless boneless cuts of poultry, a whole chicken or Cornish Hen.

The baked chicken can be eaten on a salad instead or rice.

I froze the leftover baked chicken to eat at another time.

I did not tent the baking dish with foil while the chicken cooked in the oven.

Manufacture’s suggestions: Good on vegetable dishes, mix with olive oil and brush over roasted or grilled meats, poultry and seafood.

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