Jamie Oliver Chicken Provencal Recipe

There’s something irresistibly comforting about the Jamie Oliver Chicken Provencal Recipe. With its juicy, golden-brown chicken thighs, sweet notes from dates, briny bursts from olives, and a fragrant herb-wine sauce, this dish brings rustic French charm straight to your table. I first made it on a rainy Sunday, and wow—it turned out to be a one-pan wonder I’ll be repeating often. (inspired by Jamie Oliver)

Ingredients Needed

• 8 bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 3 to 4 sprigs fresh thyme or 1 tablespoon dried thyme
• 12 cloves garlic, peeled
• 6 medium shallots, peeled and halved
• 2 pints (about 1.2 litres) cherry tomatoes
• ½ cup (about 80 g) dates, halved and pitted
• 1 cup (about 150 g) green olives, pitted
• 1 cup (about 240 ml) dry white wine (like Sauvignon Blanc)

Optional Sides

• 4 cups cooked rice
• 4 cups cooked polenta
• 4 cups mashed potatoes
• Crusty bread

How To Make Jamie Oliver Chicken Provencal

Preheat the Oven

Start by preheating your oven to 400°F (204°C). Make sure the rack is set in the lower third—this helps with even cooking and a golden finish.

Season and Sear the Chicken

Pat the chicken dry with paper towels and season generously with salt and pepper. Heat olive oil in a large oven-safe pan over medium-high heat. Once hot and shimmering, lay the chicken skin-side down. Don’t touch it! Let it sear for 4–5 minutes until the skin is a deep golden brown.

Build the Flavor Base

Flip the chicken over and lower the heat slightly. Tuck the thyme, whole garlic cloves, halved shallots, cherry tomatoes, dates, and olives around the chicken. The pan should be full but not overcrowded—everything will soften and meld beautifully.

Deglaze and Bake

Pour in the white wine and let it come to a gentle bubble. This step releases all the tasty bits from the bottom of the pan. Once simmering, cover the pan and pop it in the oven. Bake for about 60 minutes, or until the chicken reaches 165°F (74°C) internally.

Serve It Up

Spoon the saucy chicken over your chosen side—creamy mashed potatoes, fluffy rice, or rich polenta—and definitely have some crusty bread on hand to mop up every drop of that delicious sauce.

Why I Love This Recipe

I made this Jamie Oliver Chicken Provencal Recipe for a small dinner with friends, and it was a total hit. It felt fancy enough for entertaining but came together with just one pan and very little fuss. The mix of sweet, savory, and tangy flavors is just magic—every bite feels like a little escape to the south of France.

Recipe Tips

• Swap the dates for prunes or dried apricots if that’s what you have.
• Add a spicy kick with a pinch of chili flakes or a dash of harissa.
• Crispy skin tip: Don’t crowd the chicken in the pan or you’ll steam it instead of searing it.
• Make it ahead—the flavors only get better overnight.
• Deglaze smart: If you’re not using wine, try chicken stock with a splash of vinegar or lemon juice.

How To Store This Jamie Oliver Chicken Provencal Recipe

At Room Temperature

Don’t leave it out for more than 2 hours—bacteria can grow fast in cooked poultry.

In the Fridge

Store leftovers in an airtight container for up to 3 days. The sauce keeps the chicken moist and even more flavorful.

In the Freezer

Freeze in a tightly sealed container for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating

In the oven: 350°F (175°C) covered with foil for 15–20 minutes.
On the stove: Gently warm in a skillet with a splash of broth or water.
Microwave: High for 2–3 minutes, covered.

Nutrition Facts (per serving)

• Calories: 350
• Carbs: 11.2g
• Protein: 30.8g
• Fat: 16.8g
• Sugar: 8.4g
• Fibre: 2.8g
• Sodium: ~600mg (estimated due to olives and seasoning)

Let’s Answer a Few Questions! (FAQs)

Can I use boneless chicken instead?
Totally! Just reduce the cooking time slightly—check for doneness around the 40-minute mark.

Do I need a Dutch oven for this?
Nope, any oven-safe skillet or heavy roasting pan will do the job.

Can I add more vegetables?
Sure thing—zucchini, bell peppers, or even eggplant would work beautifully here.

What can I use instead of olives?
Capers or even artichoke hearts make great salty swaps.

Is this dish gluten-free?
Yes, just be mindful of your side dishes and use gluten-free bread if needed.

Try More Recipes:

• Jamie Oliver Beer Can Chicken
• Jamie Oliver Chicken Milanese 
• Jamie Oliver Coronation Chicken