Provence-Style Chicken

Provence-Style Chicken

Braised chicken with tomatoes and olives.

4 servings
Marinade 3 h
Preparation 15 min

Cooking 50 min

310 calories per serving 


  resealable plastic bag    
4 chicken legs, with back, skin removed   1.2 kg
1 clove garlic, finely chopped    
2 tbsp olive paste   30 g
3 tbsp olive oil   45 mL
1 tbsp lemon juice, freshly squeezed   1/2 lemon
1 tbsp Parsley and Garlic Base (Recipe)   15 mL
1/4 tsp cayenne pepper   1 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
  aluminum foil    
30 mini-tomatoes (cherry, miniature or grape)   2 cups
20 black olives   8 tbsp
1 tbsp extra virgin olive oil   15 mL

Before you start

The chicken must be marinated at least 3 hours before cooking.


  1. Put the chicken legs in a resealable plastic bag. Finely chop the garlic then put it in a small bowl. Add the olive paste, olive oil, lemon juice, Parsley and garlic base, and cayenne pepper. Season with a little salt and pepper, then mix well. Pour the mixture into the bag, then seal it and turn it to coat the chicken with the marinade. Chill in the refrigerator at least 3 h to overnight.
  2. Preheat the oven to 190°C /375°F. Line a baking sheet or oven-proof dish with aluminium foil.
  3. Arrange the chicken pieces on the prepared baking sheet, then cook 35 min in the middle of the oven.
  4. Meanwhile, in a bowl, mix the mini-tomatoes and olives with the extra virgin olive oil. Add them to the chicken and cook an additional 15 min.
  5. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (200g)


% DV*

* DV = Daily Value




18 g

28 %

Saturated 3.5 g
+ Trans 0 g

18 %


90 mg


410 mg

17 %


4 g

1 %


2 g

7 %


1 g


30 g

Vitamin A

20 %

Vitamin C

15 %


4 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ½ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar
Source of :
Copper, Folacin, Magnesium, Omega-6, Vitamin B1, Vitamin C
Good source of :
Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E
Excellent source of :
Niacin, Vitamin K, Zinc

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | Halal | High Iron | Kosher | Bake | French

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