Herbs de Provence Chicken and Potatoes

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

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

Directions

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
• Total Fat: 39 g
• Saturated Fat: 16 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.3 g
• Cholesterol: 160 mg
• Sodium: 1718 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 24 g