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Easy Recipe for Roast Chicken Legs with Herbes de Provence

The brining process makes these roast chicken legs extra succulent, and the zesty lemon and herbes de Provence sauce elevate the flavour. The citrusy notes from the lemon harmonize seamlessly with the aromatic herbs, infusing the chicken with a burst of freshness and complexity. The symphony of flavours transforms this simple roast chicken from everyday dinner into an easy-to-make gourmet meal.

Roasted Chicken with Herbes de Provence

Brined and Roasted Chicken Legs with Lemon and Herb Pan Sauce

Stephanie Villegas
Brining and roasting creates juicy meat and crispy skin. The lemon herb sauce gives it an unforgettable Provence flavour.
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine French
Servings 4 people


  • 4 chicken legs thigh and drum
  • 2 tbsp coarse salt
  • black pepper freshly ground
  • grapeseed oil or other neutral oil
  • herbes de Provence fresh or dried
  • 1 large shallot or 2 small shallots, minced
  • 100 mL dry white wine
  • 100 mL chicken broth
  • lemon juice from 1/2 lemon, strained
  • 2 knobs unsalted butter tossed in cornstarch (excess removed)
  • 2-3 sprigs thyme, fresh de-stemmed and chopped


  • Fill a large bowl halfway with warm water and 2 tablespoons of coarse salt. Stir to dissolve the salt and place the chicken legs in the brine. Brine the chicken for 30 mins.
  • Preheat the oven to 375ºF / 180ºC.
  • Remove the chicken from the brine and rinse with fresh water. Pat dry with paper towels and place on a plate. Season with salt & pepper.
  • In a large, heavy skillet, heat a few glugs of grapeseed oil over medium-high heat until shimmering hot but not smoking.
  • Carefully arrange the chicken in the skillet in one flat layer and sear until golden brown on all sides. If you have to do this in batches, that’s OK.
  • Remove the chicken from the pan and pour off excess oil and fat, leaving only a small portion for the bottom of the skillet. You can save this fat in a heatproof bowl for the sauce if you like.
  • Put the chicken back into the skillet and load the skillet into the oven. Bake the chicken until the thickest part of the thigh measures 155ºF / 68ºC, about 20-25 minutes.
  • Carefully remove the skillet from the oven and place the chicken on a plate with a foil tent to rest. Be careful! Remember that the skillet handle is hot from the oven!
  • In the hot skillet, add the shallots and a bit of oil or reserved fat from searing. Sauté for a few minutes until they’re softened but not browning or burning.
  • Add the garlic, cook for 30 seconds, and then deglaze with the white wine, using a wooden spoon to scrape up all the brown bits… and flavour.
  • Once the white wine has reduced by half, add the chicken broth and simmer to reduce by half.
  • Once fully reduced, turn the heat to low and add the "cornstarched" butter, stirring to melt the butter and incorporate the cornstarch.
  • Simmer until the sauce is thickened and coats the back of a spoon.
  • Remove the sauce from the heat and add the lemon juice and fresh herbs.
  • Place the chicken on a serving platter and pour the sauce over to serve or serve the sauce alongside.
Keyword Chicken, Herbes de Provence
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Stephanie Villegas

Born in San Francisco, California, Stephanie Villegas is a chef working and living in Provence. After a decade-long career in tech, Stephanie decided to follow her culinary passions and become a chef. She earned her culinary diploma at France's esteemed Ferrandi Paris and has worked in renowned restaurant kitchens from Paris to Provence. In 2022, she opened Laurel, a cooking school and private chef service located in the charming provençal village of Fontvieille.

With a mission to bring people closer together through food, her focus is on freshness and seasonality. As a Mexican-American, married to a Frenchman, living in Provence, you can be sure to find inspirations from around the world in her dishes.

On her table, you'll find ingredients you know, discover new ones and enjoy generous dishes of refined simplicity.

Explore Laurel here.

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