Provencal chicken wings Recipe

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10 min


50 min

Nutrition per portion

Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Full of Mediterranean flavour, this quick and easy supper has everything cooked together in one dish. You’ll need to buy large wings with plenty of flesh on them or use 8 small thigh portions instead. Herbes De Provence is a fragrant mix of dried herbs including rosemary, thyme, marjoram and oregano but if unavailable just used mixed dried herbs instead.


  • 2 large baking potatoes, peeled and cut into small chunks
  • 4tbsp olive oil
  • 8 garlic cloves, unpeeled
  • 800g large chicken wings
  • 1tbsp dried Herbes De Provence
  • 2 leeks, trimmed and sliced
  • 4 spring onions, trimmed cut into lengths
  • 150ml chicken stock
  • Salt and freshly ground black pepper
  • Few sprigs fresh rosemary


  • To start this chicken wing recipe preheat the oven to 200°C/400°F/Gas Mark 6. Par-boil the potatoes in a pan of lightly salted boiling water for 5 mins. Drain well and place in a large roasting tin. Add the garlic cloves and drizzle over half the oil.

  • Place the chicken wings in the roasting tin and brush with the rest of the oil and sprinkle over the dried herbs. Roast for 30 mins.

  • Add the leeks and spring onions to the tin and pour over the stock. Season with salt and freshly ground black pepper and return the tin to the oven for a further 15-20 mins until the leeks are just tender and the chicken and potatoes are golden brown and cooked through. Serve garnished with fresh rosemary.

More Recipe Ideas

Top Tip

Add a splash of dry white wine and a spoonful of Dijon mustard to the chicken stock for extra flavour.