A simple combination of herbes de Provence, paprika, salt and pepper makes a flavorful rub for chicken, or try it with steak or tofu. Source: EatingWell Magazine, July/August 2011

EatingWell Test Kitchen


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; 0.2 g total fat; 0.1 g saturated fat; 141 mg sodium. 34 mg potassium; 1.2 g carbohydrates; 0.7 g fiber; 0.3 g protein; 596 IU vitamin a iu; 3 mcg folate; 17 mg calcium; 1 mg iron; 4 mg magnesium;

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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