Examples of Cooking with Herbes de Provence: 3 Easy Recipes

Everyday Examples of Cooking with Herbes de Provence

Let’s start with what you probably care about most: real-life, weeknight-friendly examples of cooking with Herbes de Provence. Before we get into the 3 easy recipes, here are some quick ways home cooks actually use this blend:

• Sprinkled over roast chicken thighs with olive oil, garlic, and lemon
• Tossed with potatoes before roasting until crispy at 425°F
• Mixed into olive oil and brushed over salmon or cod before baking
• Whisked into a simple vinaigrette for green salads or pasta salads
• Stirred into white bean soup or lentil stew
• Rubbed onto pork tenderloin with salt, pepper, and Dijon mustard
• Added to grilled vegetables like zucchini, eggplant, and bell peppers

These are the kinds of real examples you’ll see French-inspired cooks use all the time. Now let’s turn those ideas into three clear, step-by-step recipes.

Recipe 1: Herbes de Provence Roast Chicken and Potatoes

If you’re looking for the best examples of cooking with Herbes de Provence: 3 easy recipes almost always start with roast chicken. This one-pan meal gives you juicy chicken, crispy potatoes, and your whole kitchen smelling like a tiny bistro.

Ingredients (serves 4)

• 4 bone-in, skin-on chicken thighs (about 2–2.5 lb total)
• 1.5 lb baby potatoes, halved
• 3 tbsp olive oil, divided
• 1.5–2 tbsp Herbes de Provence
• 4 garlic cloves, smashed
• 1 lemon, cut into wedges
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper

Step-by-step instructions

Preheat your oven to 425°F. While it heats, pat the chicken thighs dry with paper towels. This simple step helps the skin get nicely browned instead of soggy.

In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, about 1 teaspoon of Herbes de Provence, half the salt, and a pinch of pepper. Spread the potatoes out on a large sheet pan.

Drizzle the chicken thighs with the remaining olive oil and rub them with the rest of the salt, pepper, and about 1 tablespoon of Herbes de Provence. Nestle the thighs on top of the potatoes, skin-side up. Tuck the smashed garlic cloves and lemon wedges around the pan.

Roast for 35–45 minutes, until the chicken skin is golden and the internal temperature reaches 165°F. The potatoes should be tender and lightly crisp.

Let the chicken rest for 5 minutes, then squeeze the roasted lemon over everything before serving. This is one of the simplest and best examples of cooking with Herbes de Provence: 3 easy recipes rarely give you this much payoff for so little effort.

Variations and extra examples

This same method works beautifully with:

• Bone-in chicken breasts (add an extra 5–10 minutes of roasting)
• Carrots or parsnips mixed with the potatoes
• A splash of dry white wine in the pan for more sauce

Once you’ve tried this version, you’ll see how flexible Herbes de Provence can be in everyday roasting.

Recipe 2: Herbes de Provence Roasted Vegetables and Chickpeas

If you want a lighter, plant-forward example of cooking with Herbes de Provence, this sheet pan of vegetables and chickpeas is a great place to start. It’s very 2024 in spirit: high in fiber, easy to batch-cook, and perfect for meal prep.

Ingredients (serves 4)

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium red onion, sliced into wedges
• 1 medium zucchini, sliced into half-moons
• 1 small eggplant, cut into cubes (optional but very Provençal)
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1.5 tbsp Herbes de Provence
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1–2 tbsp balsamic vinegar or red wine vinegar
• Fresh parsley or basil for garnish (optional)

Step-by-step instructions

Preheat the oven to 425°F. Line a large sheet pan with parchment if you like easier cleanup.

Pile all the vegetables and chickpeas on the pan. Drizzle with olive oil, then sprinkle with Herbes de Provence, salt, and pepper. Use your hands or a spatula to toss everything until well coated.

Spread the mixture out in a single layer. Roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender and caramelized on the edges.

Right after you pull the pan from the oven, drizzle with vinegar and toss again. The acidity wakes up the flavors and keeps this from feeling heavy.

Serve warm over rice, quinoa, or couscous, or pile onto toasted bread for a rustic open-faced sandwich. This dish is one of the best examples of cooking with Herbes de Provence for people who want something vegetarian that still tastes deeply savory.

More plant-based examples

Here are a few more examples of cooking with Herbes de Provence that fit into current 2024–2025 trends toward plant-forward eating:

• Tossed with cauliflower florets and olive oil, then roasted until crisp
• Stirred into a pot of white beans with garlic and vegetable broth
• Sprinkled over sliced tomatoes and mozzarella with a drizzle of olive oil

For general guidance on building healthier, Mediterranean-style meals with herbs and vegetables, resources like the Harvard T.H. Chan School of Public Health offer helpful overviews of Mediterranean-style eating patterns.

Recipe 3: Herbes de Provence Baked Salmon with Lemon

Seafood is another classic example of cooking with Herbes de Provence: 3 easy recipes almost always include some kind of fish. This baked salmon is fast enough for a Tuesday night but feels like a restaurant order.

Ingredients (serves 4)

• 4 salmon fillets (about 5–6 oz each)
• 2 tbsp olive oil
• 1–1.5 tbsp Herbes de Provence
• 1/2 tsp kosher salt (or to taste)
• 1/4 tsp black pepper
• 1 lemon, thinly sliced
• 2 tsp Dijon mustard (optional, for a light glaze)

Step-by-step instructions

Preheat your oven to 400°F. Line a baking dish or small sheet pan with foil or parchment.

Pat the salmon fillets dry and place them skin-side down in the dish. In a small bowl, stir together the olive oil, Herbes de Provence, salt, pepper, and Dijon mustard if using.

Brush or spoon this mixture evenly over the salmon. Lay lemon slices on top of each piece.

Bake for 10–14 minutes, depending on thickness, until the salmon flakes easily with a fork and is just opaque in the center. Thinner fillets will be done faster, so start checking at 10 minutes.

Serve with a simple green salad, roasted potatoes, or steamed green beans. This recipe is a textbook example of cooking with Herbes de Provence: the herbs perfume the fish without hiding its flavor.

Extra seafood examples

Once you’ve tried the salmon, you can use the same herb blend on:

• Cod or halibut baked in foil packets with cherry tomatoes
• Shrimp sautéed in olive oil and garlic, finished with a pinch of Herbes de Provence
• Tuna steaks rubbed with olive oil and herbs, then grilled quickly

For general information on including fish as part of a heart-healthy pattern of eating, you can refer to resources like the American Heart Association.

More Real-World Examples of Using Herbes de Provence

Beyond these 3 easy recipes, it helps to have several more examples in your back pocket so that jar never goes to waste. Here are some everyday ways home cooks use Herbes de Provence without overthinking it:

Herbes de Provence in sauces and dressings

You can turn a basic vinaigrette into something very French with just a pinch of this blend. Whisk together olive oil, red wine vinegar, Dijon mustard, a small minced garlic clove, salt, pepper, and 1/2 teaspoon of Herbes de Provence. Toss with mixed greens, sliced cucumbers, and cherry tomatoes.

This is a simple example of cooking with Herbes de Provence that doesn’t require a stove at all. It also works as a dressing for cold pasta salads, white bean salads, or grilled vegetable platters.

Herbes de Provence in soups and stews

If you’re making chicken soup, vegetable soup, or a rustic bean stew, add 1–2 teaspoons of Herbes de Provence early in the cooking process so the flavors have time to bloom. Real examples include:

• Chicken and vegetable soup with carrots, celery, and potatoes
• Lentil soup with tomatoes and spinach
• White bean and kale stew with a splash of olive oil at the end

Herbs are a low-sodium way to boost flavor, which lines up with guidance from public health sources like the CDC that encourage using herbs and spices instead of extra salt.

Herbes de Provence on the grill

Summer grilling might be one of the best examples of cooking with Herbes de Provence in the US. Mix the herbs with olive oil, lemon juice, garlic, salt, and pepper to create a quick marinade for:

• Chicken breasts or thighs
• Pork chops
• Sliced zucchini, eggplant, and bell peppers
• Portobello mushrooms

Let the food marinate for 20–30 minutes (or up to a few hours in the fridge), then grill as usual. The herbs stand up well to high heat and smoky flavors.

How to Use Herbes de Provence Without Overdoing It

Because this blend can include strong herbs like rosemary and sometimes lavender, it’s easy to go from fragrant to overpowering. Here are some practical tips drawn from the examples of cooking with Herbes de Provence above:

• Start small: Begin with 1 teaspoon per pound of meat or vegetables, then adjust next time.
• Add early for long-cooked dishes: In soups, stews, and braises, add the herbs near the beginning so they can mellow.
• Add later for quick-cooking dishes: For fish or shrimp, you don’t need much time; a short bake or sauté is enough.
• Pair with acid: Lemon juice, vinegar, or even a splash of wine brightens the herbs and keeps them from tasting heavy.
• Taste and adjust: If a dish tastes flat, a small extra pinch of herbs and a bit of salt at the end can wake it up.

These guidelines turn abstract advice into real examples you can follow in your own kitchen.

FAQ: Examples of Cooking with Herbes de Provence

What are some easy examples of cooking with Herbes de Provence for beginners?

If you’re just starting, the best examples are very simple: sprinkle it on chicken thighs with olive oil and salt before roasting, toss it with potatoes before baking, or stir a small pinch into a store-bought tomato sauce as it simmers. These “low-risk” dishes let you taste how the blend behaves without complicated steps.

Can you give an example of using Herbes de Provence in a slow cooker?

Yes. A classic example of cooking with Herbes de Provence in a slow cooker is a chicken and vegetable stew. Add chicken thighs, carrots, onions, potatoes, garlic, 1–2 teaspoons of Herbes de Provence, salt, pepper, and chicken broth. Cook on low for 6–8 hours. The long cooking time softens the herbs and gives you a very cozy, French-style stew.

Are there examples of using Herbes de Provence in healthier recipes?

Absolutely. Many of the best examples of cooking with Herbes de Provence in 2024–2025 line up with Mediterranean-style eating: roasted vegetables and chickpeas, baked fish with olive oil and herbs, bean soups, and big salads with herb vinaigrettes. Using herbs for flavor can help you rely less on heavy sauces or excess salt, which aligns with general nutrition advice from organizations like the NIH.

Is it okay to use Herbes de Provence in American-style dishes?

Yes. Some great real examples include sprinkling it on roasted sweet potatoes, adding it to turkey meatballs, mixing a pinch into butter for garlic bread, or using it on grilled corn with olive oil and Parmesan. It plays nicely with a lot of American comfort food.

Do all Herbes de Provence blends taste the same?

No. Some blends include lavender, which gives a floral note, while others skip it and lean more on thyme and rosemary. If you’re sensitive to floral flavors, look for a blend without lavender or start with smaller amounts. When you read examples of cooking with Herbes de Provence in different recipes, you’ll often see cooks adjust the amount based on how strong their particular blend is.

Herbes de Provence doesn’t have to be mysterious or reserved for fancy recipes. With these examples of cooking with Herbes de Provence: 3 easy recipes plus several extra ideas, you can turn that dusty jar into a weeknight workhorse—and quietly make your kitchen smell like a little corner of Provence whenever you feel like it.