We are open and practicing appropriate food safety measures during the Covid 19 Pandemic
We are open and practicing appropriate food safety measures during the Covid 19 Pandemic
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Recipes - Herbs de Provence

Herbs de Provence Roast Chicken

1 4-lb roasting chicken
4 tablespoons butter
3 tablespoons Backyard Patch Herbs de Provence
few sprigs of fresh herbs (thyme, rosemary, lavender)


Preheat the oven to 400. Wash the chicken inside and out with cold water. Pat dry and place in a heavy bottomed roasting pan along with any veggies along the sides. Rub the chicken all over with butter.  Tie the drumsticks together with kitchen twine. Sprinkle the Herbs de Provence evenly and season with salt. Place a few sprigs of fresh herbs in the cavity of the bird. Bake until the bird is cooked and juices run clear, about 1 hour and 15 minutes, periodically basting the chicken. Let sit for 5 minutes before carving.

Great when roasted along with some red onions and fingerling potatoes.

Lemon-Chive Mayonnaise with Herbs De Provence (holiday treats)

1/2 cup mayonnaise
2 Tbls. chopped fresh chives (or 1 Tbls. rehydrated dry chives soaked in the lemon juice)
1 tsp. Backyard Patch Herbs de Provence Seasoning
2 tsp. fresh lemon juice

Combine all ingredients and use on sandwiches with beef, pork or fish. (In fact it is great if you make sandwiches using the fish in the recipe that follows.)

Grilled Herbs de Provence Salmon Fillet

Well-flavored grilled fish makes a hearty, informal midday meal or Sunday supper. The secret to perfect fish is a long marinating time and a very hot grill or skillet.  These can be made into sandwiches by serving with flavored mayonnaise on sandwich rolls.

6 4-oz. boneless salmon fillets (about 1 1/2 pounds)
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 1/2 teaspoons Backyard Patch Herbs de Provence Seasoning
1/2 teaspoon salt
1/4 teaspoon white pepper
Oil to brush pan

Place the salmon fillets in a single layer in a dish. Combine the oil, lemon juice, herbs, salt, and pepper. Rub the salmon with this marinade. Cover and refrigerate for at least 30 minutes, or as long as overnight, turning once.

Heat a barbecue, indoor griddle, or large frying pan until very hot, and brush with oil. Cook the salmon for 4 minutes, then turn and cook 3 to 4 minutes longer, just until opaque throughout. Serve hot.  Perfect on a split roll spread with Lemon-Chive Mayonnaise with Herbs de Provence.