Ingredients

8 chicken thighs
Kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
3 tablespoons olive oil
1 tablespoon butter
2 teaspoons herbes de Provence (Combination of some/all of: rosemary, fennel, savory, thyme, basil, marjoram, lavender flower, parsley, oregano, tarragon, bay powder. Rosemary and fennel seed can be ground for better texture.)
1 teaspoon flour (we ended up needing more for the amount of fat)
1/4 cup chicken stock (we ended up needing more for the amount of fat)
1/2 lemon, juiced (we ended up needing more for the amount of fat)

Directions

Preheat the oven to 350 degrees F.
Salt and pepper the chicken and allow to temper on a cutting board while you prepare the garlic.
In a large ovenproof saute pan over medium heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes.
Remove the garlic from the pan and set aside. Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes.
Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven.
Bake the chicken until cooked through, about 25 minutes.
Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir to incorporate (roux).
Slowly drizzle in stock and lemon juice, sitrring constantly to thicken until a sauce forms.