A simple combination of herbes de Provence, paprika, salt and pepper makes a flavorful rub for chicken, or try it with steak or tofu.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2011


Recipe Summary

5 mins


Ingredient Checklist


Instructions Checklist
  • Combine herbes de Provence, paprika, salt and pepper in a small bowl.



Make Ahead Tip: Store in an airtight container for up to 3 months.

Note: Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in well-stocked supermarkets and in the bulk spice section at some natural foods stores and/or gourmet markets. To make your own, mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

Nutrition Facts

6 calories; protein 0.3g 1% DV; carbohydrates 1.2g; dietary fiber 0.7g 3% DV; sugars 0.1g; fat 0.2g; saturated fat 0.1g; cholesterolmg; vitamin a iu 595.7IU 12% DV; vitamin c 0.4mg 1% DV; folate 2.6mcg 1% DV; calcium 17.5mg 2% DV; iron 1.2mg 7% DV; magnesium 3.9mg 1% DV; potassium 34.2mg 1% DV; sodium 141.2mg 6% DV; thiaminmg 1% DV.

Reviews (1)

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Rating: 5 stars
Easy flavorful! I made no changes. From the first time I made the rub for the Paprika Baked Chicken it was a family favorite. We have it at least monthly. Read More