Common ingredients for herbes de Provence include savory, rosemary, thyme and marjoram. Chefs Emeril Lagasse and Martha Stewart add oregano, with Lagasse also adding basil and fennel seed. Stewart suggests dried lavender flowers as an option, as does McCormick.com's recipe for Goat Cheese with Herbs de Provence.
Herbes de Provence can season a marinade or work as a rub for grilled or roasted meats and vegetables. The blend can go into a vinaigrette for salad dressing and into olive oil to make a dipping sauce for bread. Emeril Lagasse's blend calls for 2 tablespoons of each herb in his list. Martha Stewart's mix uses 3 tablespoons of dried thyme, 2 tablespoons of dried savory, 1 tablespoon of dried oregano, 3 teaspoons of dried rosemary and 2 teaspoons of dried marjoram. If the dried lavender flowers are used, 1 tablespoon is added to the mix.
To make Martha Stewart's recipe, Provençal Chicken with Vegetables, toss cut carrots and onions with olive oil on a rimmed baking sheet. Move them to either side and set chicken breast halves in the middle, loosening the skins. Combine the herbes de Provence with Dijon mustard, and spread this mixture under the chicken skins, then season it all with salt and pepper. Bake the dish at 475 degrees Fahrenheit for 30 to 35 minutes, tossing the vegetables once during this time, then move the chicken to a serving platter and tent foil over it to keep it warm. Add pitted olives to the vegetables and toss them together, then roast them for about 10 minutes. On removing them from the oven, toss them with chopped fresh parsley and fresh lemon juice before serving.