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Ingredients:
8 chicken thighs
Kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves (about 20 cloves)
3 tablespoons olive oil
1 tablespoon butter
2 teaspoons herbes de Provence
1 teaspoon flour
1/4 cup chicken stock
1/2 lemon, juiced
Directions:
Preheat oven to 350 degrees
Rinse and pat dry the chicken
Salt and pepper liberally and allow to temper on a cutting board
Prepare the garlic
In a 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 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 and stir to combine
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