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Herbs de Provence Roasted Chicken and Potatoes

Cook Time50 mins
Course: Main Course


  • 2 tbsp red wine vinegar
  • 2 tsbp olive oil
  • 1 tbsp FGF Herbs de Provence
  • 1 tsp dry mustard powder or dijon mustard
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 4 cloves garlic peeled and crushed
  • 3-4 large, potatoes peeled and thinly sliced
  • 1 lemon cut into thick slices
  • 2 lbs FGF pasture raised chicken thighs, breasts, legs, wings or any combination


  • Preheat oven to 375 degrees.
  • For the vinaigrette, whisk together red wine vinegar, 1-1/2 tbsp of oilive oil, mustard, salt & pepper and FGF Herbs de Provence.
  • Spread 1/2 tbsp. of olive oil over bottom of a 9x13in casserole dish or cast irion pan. Start layering the pan with thinly sliced potatoes and and sprinkle each layer with saly & pepper. Place the chicken on top of the potatoes. Add crushed garlic and lemon slives around the chicken. Pour the vinaigrette over the entire dish.
  • Bake uncovered for 50 minutes or until the chicken is brown and cooked through.