Ingredients
-
8 chicken thighs
-
kosher salt
-
fresh ground black pepper
-
1 head garlic or 20 garlic cloves, separated into whole cloves and papery skin removed
-
3 tablespoons olive oil
-
1 tablespoon butter
-
2 teaspoons herbes de provence
-
1 teaspoon flour
-
1/4 cup chicken stock or 1/4 cup white wine
-
1/2 lemon, juice of
-
bread, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while preparing the garlic.
- In a large ovenproof sauté 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 until Step 7.
- 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 oven. Bake 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.