Herbs de Provence Chicken and Potatoes

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

4 bone-in skin-on chicken thighs (trimmed of excess fat and skin)

1 tablespoon herbs de Provence

1 1/2 teaspoons garlic powder

1 1/2 teaspoons kosher salt

1/2 teaspoon cracked black pepper

1 tablespoon olive oil

2 tablespoons butter (melted)

1 1/2 pounds baby potatoes (quartered)

4 shallots (1/2-inch dice)

4 cloves garlic (quartered)

2 teaspoons thyme leaves (stripped from stems)

1 teaspoon kosher salt

1/4 teaspoon cracked black pepper

1/2 cup chicken broth

1/2 cup heavy cream

Instructions

Preheat the oven to 400 degrees F.

Mix together herbs de Provence, garlic powder, salt, pepper, and olive oil.

Pat the chicken thighs dry and completely coat them with the seasoning blend. Set aside. (see notes)

Coat the bottom of a large braiser or baking dish with the melted butter.

Add the potatoes, shallots, garlic, thyme, salt, and pepper on top of the butter.

Whisk the chicken broth and heavy cream together and pour over the veggies.

Place the chicken thighs on top of the potatoes and veggies.

Bake for 50 to 60 minutes or until the chicken is golden brown and the skin is crispy.

Nutrition

• Calories: 593 kcal
• Lipides Totaux: 39 g
• Lipides Saturés: 16 g
• Lipides Insaturés: 20 g
• Acides Gras Trans: 0.3 g
• Cholestérol: 160 mg
• Sodium: 1718 mg
• Glucides Totaux: 38 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 4 g
• Protéines: 24 g