Herbes de Provence are used a lot in Southern France. They are a mixture of several herbs such as fennel, savory, lavender, marjoram, rosemary and thyme. There are a variety of combinations with varying amounts of each spice so your particular one may vary. If using a store-bought one use one as close to the French version of the mix for most authentic results. This is also an easy prepared spice mix to DIY.
In the traditional version the recipe also requires about 1/3 to ½ cup of dry Vermouth, which I did not include because that would increase the carbs too much. But, if you like, add it to the marinade mix.
Lavender is an amazing herb to have in your window garden. The smell is very calming and refreshing. If you want to use it in your cooking make sure you grow culinary grade lavender (look for the names, Lavandula angustifolia or Munstead on the seed packet label). These varieties have the richest smell and most delicate taste (other species can taste too medicinal).
This recipe can be prepared the night before and allowed to marinate for up to 24 hours. For best roasting results take the casserole out of the refrigerator about 30 -60 minutes before you are going to put it in the oven. This will allow the internal temperature of the meat to get to room temperature and this will result in a much more even roasting process. If the meat is cold the exterior will heat up faster and then bake faster, leaving the internal meat more raw than you may think. Chicken is not a meat where you want the center to remain pink when you serve it. So do take this extra step for a well done moist chicken quarter. Everyone I have ever served the Chicken Provencal has been amazed and could not get over that so few ingredients created this wonderful complex flavor. I attribute it to the Herb de Provence seasoning mix. Enjoy.