- 20 mins
- 45 mins
Ingredients
- 8 chicken thighs with skin
- salt and pepper
- 1 head garlic, separated into whole cloves, skins removed
- 3 Tblsp. olive oil
- 1 Tblsp. butter
- 2 tsps. herbes de provence
- 1 tsp. flour
- 1/4 c. reduced salt chicken stock
- 1/2 lemon, juiced
- bread, for serving
Preparation
Step 1
Preheat oven to 350.
Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic.
In large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes. Remove the garlic from the pan and set aside.
Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes. Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in the oven.
Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate. Deglaze the pan with the stock and lemon juice. Pour the sauce over the chicken on the platter and serve with bread for sauce-mopping and garlic-spreading.