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This is a simple great dish with aromatic flavors that permeate your kitchen.
Herbes de Provence is a mixture of dried herbs. It has savory, thyme, rosemary, basil, marjoram, sage, fennel and the most important American addition- lavender. Lavender is hard to grow where I live, I’ve tried. I love the flavor of lavender in cooking.
4 chicken thighs
4 carrots (peeled, chopped in big pieces)
1 large baking potato or several red potatoes (chopped into bite size squares w/skin)
4 celery stalks (peeled and chopped into big pieces)
3 TBSP Herbes de Provence
1 tsp onion powder
1 tsp garlic powder
Salt and pepper
½ cup white wine
4 TBSP olive oil
In a large bowl mix the marinade together using a whisk.
In a large pan lined with aluminum foil dunk the chicken in the marinade and place in the pan skin side down. Mix the vegetables into the marinade and place in the pan. Heat oven to 425°. Cook uncovered 30 minutes. Then turn chicken over and cook another 45 minutes.