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 the oven to 350.

2) Pat dry chicken, salt and pepper liberally and allow it 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 the 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 the pan in the 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 cooking, 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!

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