Cook time: 45 minutes
8 chicken thighs
Salt and pepper
1 head of garlic separated into whole, unwrapped cloves
3 tbsp olive oil
1 tbsp butter
2 tsp OBTC Herbs de Provence
1 tsp flour
¼ cup chicken stock
½ lemon, juiced
1 box couscous
Fresh Chives & parsley (finely chopped)
1) Preheat oven to 350.
2) Pat dry chicken, salt and pepper liberally and allow to come to room temp on a cutting board while you prepare the garlic. In a large oven-proof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter until lightly golden, about 10 minutes. Remove garlic from pan and set aside. Increase heat to med/high and brown the chicken skin side down until golden brown. Turn the chicken over, sprinkle with OBTC herbs de provence and add garlic back in. Place pan in oven and cook through, about 25 minutes (chicken should temp at 165 away from the bone).
3) Once chicken is done, remove the thighs and garlic and set aside. Place pan over med/high heat and sprinkle the drippings with flour; stir to incorporate. Deglaze pan with the stock and lemon juice. During this process, cook the couscous according to package directions. After cooked, toss in chives and parsley, and place on the bottom of a platter. Add chicken and garlic on top, and pour sauce from the pan over the chicken and couscous!
Hello! My name is Maggie! I am a Marine Scientist that was moved to the New Mexican desert with my family by the Air Force! That move was never in my plan, even in my wildest dreams, and I felt lost in the desert for awhile! Meeting the founding owners of Old Barrel Tea Company and falling in love with the store allowed me to find an oasis in the desert! I had no idea what loose leaf tea was, but now I believe in this company and the product! I hope that I can extend some of the love and knowledge with all of our followers and readers!
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