Description
A flavorful and easy one-pot meal featuring juicy bone-in chicken thighs roasted with creamer potatoes, carrots, and onions, all infused with garlic, Herbes de Provence, and fresh lemon. The garlic herb butter adds a rich and aromatic touch, perfect for a comforting dinner.
Ingredients
Scale
Chicken and Vegetables
- 5 bone in chicken thighs
- 2 pounds creamer potatoes cut into 1 1/2 inch chunks
- 5 carrots peeled and chopped into chunks
- 1 medium onion roughly chopped
- 6 cloves garlic diced
- 3 teaspoons Herbes de Provence
- 3 tablespoons olive oil
- 1 lemon sliced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- Fresh chopped parsley for garnish
Garlic Herb Butter
- 4 tablespoons butter
- 1 garlic clove minced
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the chicken and vegetables.
- Prepare Vegetables: In a Dutch oven or large pot, combine the potatoes, carrots, onions, diced garlic, olive oil, kosher salt, and pepper. Mix well to coat everything evenly. Cover the pot and bake for 20 minutes to start cooking the vegetables.
- Make Garlic Herb Butter: In a small microwavable bowl, melt the butter along with the minced garlic for about 30 seconds. Stir in Herbes de Provence, salt, and pepper until combined.
- Prepare Chicken: While the vegetables are cooking, pat the chicken thighs dry with paper towels. Brush the garlic herb butter mixture generously onto the chicken thighs, making sure to get some under the skin for maximum flavor.
- Add Chicken and Lemon: Remove the Dutch oven from the oven. Nestle the buttered chicken thighs on top of the partially cooked vegetables. Pour any leftover butter over the vegetables, then scatter the lemon slices on top. Bake uncovered for 40 to 45 minutes, or until the chicken reaches an internal temperature of 164 degrees Fahrenheit. For crispier skin, place under the broiler for 3 to 5 minutes as desired.
- Rest and Garnish: Remove the Dutch oven from the oven and let the chicken rest for 5 to 10 minutes. Garnish with fresh chopped parsley before serving.
Notes
- If you don’t have a Dutch oven, use any large pot or deep casserole dish with a lid, or cover tightly with aluminum foil.
- Thyme and rosemary are great substitutes for Herbes de Provence.
- You can substitute chicken legs or use a combination of thighs and legs.
- Ensure chicken thighs are similar in size for even cooking.
- Using a digital meat thermometer ensures the proper doneness of chicken.
- To crisp the skin further, broil at the end of cooking for a few minutes, watching carefully to prevent burning.
