Herbs de Provence Chicken and Potatoes

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 15 minutes

食材

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

步驟

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.

營養

• 卡路里: 593 kcal
• 總脂肪: 39 g
• 飽和脂肪: 16 g
• 不飽和脂肪: 20 g
• 反式脂肪: 0.3 g
• 膽固醇: 160 mg
• 鈉: 1718 mg
• 總碳水化合物: 38 g
• 膳食纖維: 5 g
• 總糖: 4 g
• 蛋白質: 24 g