Herbs de Provence ... what is it?

I made up a  batch of "herbs de Provence" about 6 months ago.  There it sat.  All lonely in my Spice rack.  I was determined to so something  with the mixture. I finally made a dish tonight to use some of it. But I'm determined to use it all up. So I did some investigating. I found this.

 Wikipedia:  ..."Herbes de Provence (French pronunciation: ​[ɛʁb.də.pʁɔ.vɑ̃s]) is a mixture of dried herbs typical of the Provence region of southeast France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s.^[1] These mixtures typically contain savory, marjoram, rosemary, thyme, oregano, and other herbs. In the North American market, lavender leaves are also typically included, though lavender does not appear in the recipes in Jean-Baptiste Reboul's 1910 compendium of Provençal cooking.^[2]

Here's a recipe, if you'd like to make your own mixture, rather than buy a store bought pre-made.:

http://www.food.com/recipe/herbes-de-provence-162668

There are many recipes out there to use "Herbes de Provence".  Here are some you can ponder:

Here's a pan roasted recipe from Williams-Sonoma, using Chicken breasts:

http://www.williams-sonoma.com/recipe/pan-roasted-chicken-provence.html

Here's a recipe from Rachael Ray, Food Network, using Red New Potatoes:

http://www.foodnetwork.com/recipes/rachael-ray/herbes-de-provence-red-potato-oven-fries-recipe

Here's a recipe from Fine Cooking, Beef Stew with Red Wine & Carrots:

http://www.finecooking.com/recipes/beef-stew-red-wine-carrots.aspx

Here's a recipe from Whole Food Market, Roasted Wild Salmon:

http://www.wholefoodsmarket.com/recipe/roasted-wild-salmon

But for now, tonights recipe is from Simply Recipes.

http://www.simplyrecipes.com/recipes/herb_roasted_chicken_thighs_with_potatoes/

I will show you a picture from the above site.  Be sure to give this a try, and when you do, you can use the rest of your Herbes de Provence on making it again, or trying some of the above recipes with it.