Easy Chicken Provencal

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 55 minutes

Ingrédients

6 bone-in chicken thighs

salt + pepper

2 tbsp oil

1 cup cherry tomatoes

1 cup olives (black or green)

6 cloves garlic

2 shallots, quartered

1 lemon, quartered

2 tbsp fresh rosemary, roughly chopped

2 tbsp fresh thyme

1 cup dry white wine (I used chardonnay)

Instructions

Heat oven to 400F.

Liberally salt and pepper each chicken thigh.

In a large saucepan, cast iron skillet, or any pan that can be transferred to the oven, heat oil.

Once hot, cook chicken thighs skin side down for 5 minutes. Then flip over and cook 5 more minutes.

Turn off heat and add cherry tomatoes, olives, garlic, shallots, and lemon, securing them into the crevices.

Sprinkle rosemary and thyme all over dish. Then pour white wine over dish.

Bake for 30-35 minutes or until chicken temperature reaches 165F.

Let cool ten minutes.

Serve over rice, potatoes, or with a baguette.

Nutrition

• Calories: 518
• Lipides totaux: 37.1 g
• Graisses saturées: 9.5 g
• Graisses trans: 0.2 g
• Cholestérol: 189.1 mg
• Sodium: 166.3 mg
• Glucides totaux: 5.7 g
• Fibres alimentaires: 1.4 g
• Sucres totaux: 1.2 g
• Protéines: 32.6 g