The herbs in a Herbes de Provence blend are those typically used in southern French cooking. The combination of herbs will vary by cook, but it is often made of rosemary, savoury, and thyme, with marjoram, sage, lavender, and fennel sometimes in the mix as well.
- 3 tsp (15 mL) Herbes de Provence, divided
- 1 tsp (5 mL) grated lemon rind
- 1 tsp (5 mL) Dijon mustard
- 2 Tbsp (30 mL) fresh lemon juice, divided
- 1 Tbsp (15 mL) canola oil
- 6 large chicken thighs, bone-in, skin removed
- 2 large carrots, thinly sliced
- 1 zucchini, chopped
- 1small onion, diced
- 1 cup (250 mL) pot or pearl barley
- 2 garlic cloves, minced
- ¼ tsp (1 mL) salt
- 2 cups (500 mL) less sodium chicken broth
Preheat oven to 325°F (160°C).
In a small bowl, whisk together 1 tsp (5 mL) Herbes de Provence, lemon rind, mustard, 1 Tbsp (15 mL) lemon juice, and oil. Brush mixture over chicken. Set chicken pieces aside for 30 minutes.
In a 3-quart (3 L) casserole dish with a lid, place carrots, zucchini, onion, barley, garlic, salt, broth, and remaining 2 tsp (10 mL) Herbes de Provence and 1 Tbsp (15 mL) lemon juice. Stir to combine. Cover and bake for 30 minutes.
Remove from oven; place chicken on top of barley-vegetable mixture. Cover and bake until chicken is cooked, barley and vegetables are tender, and most of the liquid is absorbed, about 1 hour.
Makes 6 servings.
Nutritional Information (per serving). Calories: 346; Protein: 34 g; Carbohydrate: 32 g; Fibre: 7 g; Sugars: 3 g; Fat: 9 g; Saturated Fat: 2 g; Trans Fat: 0.2 g; Cholesterol: 125 mg; Sodium: 482 mg; Potassium: 687 mg