Ingredients for Provencal Garlic Chicken
- 4 pounds bone-in, skin-on chicken thighs
- 1 teaspoon sea salt, plus more to taste
- Fresh Ground Black Pepper, to taste
- 20 cloves garlic, peeled and smashed
- 1 pound chopped carrots
- 1 large chopped onion
- 1 pound chopped potatoes
- Leek
- Celery Ribs
- Green Beans
- 1 cup dry white wine
- 2 tablespoons olive oil
- Fresh Sage
- 1/2 cup chopped fresh rosemary
- 1 teaspoon dried thyme, 1/2 cup chopped fresh thyme
- 1 cup chopped fresh parsley
- Juniper Berries
- Plain White Flour
- 1/2 cup chicken broth
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How to Make Provencal Garlic Chicken
- Preheat oven to 375°F (190°C).
- If marinating, rub 2 tablespoons of olive oil, 1 teaspoon of dried thyme, and 1 teaspoon of sea salt over the chicken and refrigerate overnight.
- In a Dutch oven or roasting pan with a lid, layer 1 pound of chopped carrots, 1 pound of chopped potatoes, and 1 large chopped onion.
- Place 4 pounds of bone-in, skin-on chicken thighs on top of the vegetables.
- Scatter 1 cup of chopped fresh parsley, 1/2 cup of chopped fresh rosemary, and 1/2 cup of chopped fresh thyme over the chicken.
- Stud the chicken with 20 cloves of garlic, peeled and smashed.
- Pour 1 cup of dry white wine and 1/2 cup of chicken broth around the chicken and vegetables.
- Season generously with salt and pepper.
- Cover the pan and bake for 1 hour.
- Remove the lid and continue baking for another 10-20 minutes, or until the chicken is cooked through and the juices run clear.
- Let rest for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
38g
Fat
113g
Carbs
23g
