Ingredients
- For the Chicken & 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
- For the 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 the oven: Preheat the oven to 425°F (220°C).
- Prepare Vegetables: In a Dutch oven (or large pot), combine the potatoes, carrots, onions, garlic, olive oil, salt, and pepper. Toss until everything is evenly coated. Cover and bake for 20 minutes.
- Make Garlic Herb Butter: In a small microwavable bowl, melt the butter and minced garlic in the microwave for about 30 seconds. Stir in Herbes de Provence, salt, and pepper. Set aside.
- Prepare the Chicken: While the potatoes are cooking, pat the chicken thighs dry with a paper towel. Brush the garlic herb butter mixture over the chicken, making sure to get some of the butter under the skin for extra flavor.
- Bake Chicken and Vegetables: After the potatoes have baked for 20 minutes, remove the Dutch oven from the oven. Place the chicken thighs on top of the potatoes and pour any leftover garlic butter over the potatoes. Add the lemon slices around the chicken. Bake uncovered for 40-45 minutes or until the chicken’s internal temperature reaches 164°F (use a digital meat thermometer).
- Crisp the Skin (Optional): If the chicken skin isn’t crispy enough, place the pan under the broiler for an additional 3-5 minutes or until the desired crispiness is reached.
- Rest and Garnish: Remove the Dutch oven from the oven and let the chicken and vegetables rest for 5-10 minutes. Garnish with fresh chopped parsley before serving.
Notes
- Dutch Oven Alternative: If you don’t have a Dutch oven, a large oven-safe pan or roasting pan works fine. Just ensure the potatoes and chicken are well-arranged so everything cooks evenly.
- For Extra Flavor: Add extra lemon zest on top before serving for a zesty kick!
- Storage: Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 135mg
