Herbs de Provence Chicken and Potatoes
Herbs de Provence seasoned Chicken thighs roasted on top of potatoes, shallots, and garlic in thyme-infused cream sauce.
Servings: 4 servings
Calories: 593kcal
Ingredients
Herbs de Provence Chicken
- 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
Potatoes and Veggies
- 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.
Notes
The chicken can be seasoned and cooked right away. But, for more flavor, I suggest seasoning the chicken ahead of time, at least 4 hours but ideally overnight.
Store the leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 593kcal | Carbohydrates: 38g | Protein: 24g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 1718mg | Potassium: 1111mg | Fiber: 5g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 39mg | Calcium: 93mg | Iron: 4mg
