Herbes de Provence Roasted Chicken Breasts

Infused with a blend of aromatic dried herbs, these roasted chicken breasts bring the authentic flavors of Provence, France right to your table. Herbes de Provence – a traditional blend of summer herbs found in the region – typically includes dried thyme, lavender, rosemary, marjoram, fennel seed, savory, and basil.

These herb-roasted chicken breasts are seasoned with Herbes de Provence, pan-seared in olive oil, and then baked in the oven until crisp and golden brown. Pair them with seasonal roasted vegetables and a crisp white wine for a weeknight or weekend dinner that will transport your taste buds to the south of France.

Curious Spoon Culinary Team
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:


Yield 4
  • 4 Chicken Breasts, skin-on
  • 2 tbsp. Olive Oil, divided
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. ground Black Pepper
  • 3 tsp. Curious Spoon Herbes de Provence

From the Kitchen

  • Dutch Oven or Large Oven-Safe Pan

Notes from the Chef:

Let the chicken sit uncovered in the fridge overnight before preparing. This will help the skin dry out and produce a crispy texture when roasted!

Make it a meal:
Serve with a rice pilaf and roasted vegetables for a delicious meal.
Pairs well with:
Pairs well with French white wine, such as a Chablis.
  1. 1

    Preheat oven to 375°F.

  2. 2

    Rub chicken with 1 tbsp. olive oil. Season with salt and pepper then rub with Curious Spoon Herbes de Provence seasoning.

  3. 3

    Heat 1 tablespoon of olive oil in Dutch oven or large oven-safe pan over medium-high heat. Once oil is hot, add chicken breasts skin-side down. Cook for about 6 minutes until chicken is caramelized and crisp. Depending on size of pan, cook the chicken in batches to prevent overcrowding and undercooking.

  4. 4

    Position chicken in pan skin-side up. Transfer pan to oven and roast chicken for approximately 15 minutes, until cooked through and internal temperature of chicken reaches 160 F.

  5. 5

    Remove pan from oven and let the chicken rest for 5 minutes. Serve hot and drizzle with the juices from the pan.