Roasted Garlic Clove Chicken

Ingredients

8 chicken thighs

Kosher salt and ground black pepper

1 head garlic, divided into whole cloves, the skin of peyer was removed (about 20 cloves)

3 tablespoons of olive oil

1 tablespoon butter

2 teaspoons of herb de Provence

1 teaspoon of flour

1/4 cup chicken broth

1/2 lemon juice

Bread for service

ADDED POINTS IN THE LIST OF PRODUCTS

Directions

Preheat the oven to 350 degrees Fahrenheit.

Rinse and wipe the chicken. Salt and pepper are liberal and allow you to beg on the cutting board while you are cooking the garlic. In a large heat-resistant saucepan on medium heat, cook whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, for about 10 minutes. Remove the garlic from the frying pan and set aside. Increase the heat to medium high and brown skin of chicken skin down until the skin becomes golden and crispy, about 5 minutes. Turn the chicken, sprinkle on the grass of de Provence. Add the garlic back to the pan and place the hot saucepan in the oven. Bake chicken until cooked for 25 minutes. Once the chicken is done, remove the chicken thighs and garlic on the dish. Place the pan on medium heat and sprinkle the droplets with flour and stir to turn on. Behead the casserole with cattle and lemon juice. Pour the sauce over the chicken on a dish and serve with bread for the sauce-wiping and spreading of garlic.