Sheet pan chicken, but make it French ⚜️

Few spice blends have earned a place in kitchens quite like Herbes de Provence. Made from herbs like rosemary, oregano, and thyme, it’s good for everything from roast chicken and potatoes to salads and fresh cheese. You can get Herbes de Provence from lots of places, but this is the only one we've tasted that transports you to a Provençal cottage kitchen with a rosemary bush in the garden.

Our Herbes de Provence is blended at origin by Provençal farmers that live, breathe and eat these herbs every day. That means you taste traditional flavors crafted with generations of expertise, and you’re supporting a value-added business model that puts more money in the hands of the growers that do the most important work in the spice industry.

Partner farmers Joel and Luc are members of a cooperative in Provence that grow and blend these Herbes de Provence. We were bowled over by the freshness of their dried herbs when we visited them in 2022. The quality of the herbs and the drying process they use means that these herbs are miles fresher-tasting than anything you've ever had before. They’re perfect for adding to tomato sauces, roasts, pan sauces and any other dish for a boost of savory, fragrant aromatics. Don’t believe us? Listen to Rebecca O:

“These Herbs de Provence (HDP) have quickly become a staple in my kitchen. They are extremely fragrant and the highest quality HDP I have ever used. I rub chicken thighs with olive oil, kosher salt, and a generous shake of the HDP and then bake. Lovely! Adding them to boring bowls of quinoa or rice with a little salt instantly makes them interesting. HDP joins Pizza Party and the Umami Blend to form my can't-live-without lineup.”

When thinking about a weeknight dinner, Herbes de Provence can be your best friend as a shortcut to a full meal. This Sheet-Pan Chicken & Potatoes with Arugula and Lemony Yogurt is deceptively simple, but tastes like it’s straight from a Provençal kitchen. Everything cooks together on one pan, so the chicken fat crisps up the potato edges. A quick finish of peppery arugula and tangy yogurt dressing means your main and your salad are done at the same time.

​This recipe is definitely a keeper for the busy fall season ahead, and it just might transport you to the countryside in France. So grab some Herbes de Provence, turn on some music and let’s get cooking!

Looking for more ideas to use Herbes de Provence?

• Try this Easy Vinaigrette that’s a staple in Ethan’s house.

• Jenn tosses potatoes in a mix of Dijon, grainy mustard, whole garlic cloves and Herbes de Provence before roasting.

• Ori loves to use it on his roast chickens; check out his toaster method here.

• Susan uses it in her Thanksgiving stuffing and adds it to ricotta when she makes stuffed pasta and lasagna.

• Bayley loves to add it to her chicken soup!