Provencal Spring Chicken with Lemon and Herbes de Provence

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons Herbes de Provence
• 1 cup chicken stock
• 1 lemon, sliced
• 3 cloves garlic, minced
• 1 cup fresh spring vegetables, such as asparagus or peas

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   Pat the chicken thighs dry with paper towels and season them with salt and freshly ground black pepper.
3. 03
   Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for 3 minutes.
4. 04
   Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
5. 05
   Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. 06
   Stir in the Herbes de Provence, then return the chicken thighs to the skillet. Add the lemon slices and arrange the spring vegetables around the chicken.
7. 07
   Transfer the skillet to the preheated oven and bake until the chicken is cooked through and the vegetables are tender, about 25 minutes.
8. 08
   Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Serve with the roasted vegetables and pan juices.