Herbes de Provence Chicken Thighs
Recipe type: Dinner
Total time: 
Serves: 6
This can be made up to 12 hours in advance, and doubles and freezes well. To freeze, put marinaded chicken and sliced onions in large zipper freezer bag, squeezing out excess air, or arrange in 9x13 freezer-safe baking dish as directed. To cook from frozen, thaw overnight in fridge and then bake as directed in recipe.
  • 2 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 1 tsp lemon juice
  • 1 tsp minced garlic
  • 2 tsp Dijon mustard
  • 2 tsp dried herbes de Provence
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 6-8 bone-in, skin-on chicken thighs
  • 1 small onion, thinly sliced
  1. In a medium bowl, whisk together vinegar, olive oil, lemon juice, garlic, mustard, herbs, salt & pepper. Add chicken thighs and toss gently to coat in marinade. Cover and refrigerate for up to 12 hours, or bake immediately.
  2. To bake: Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13" baking dish and line the bottom with the sliced onion. Place chicken thighs, skin side up, on onions and pour any extra marinade over top. Bake for 50 minutes, or until chicken is cooked through.
Recipe by Hidden Ponies at https://hiddenponies.com/2018/05/herbes-de-provence-chicken-thighs/