ROASTED GARLIC & THYME CHICKEN THIGHS

Low carb option would be to replace the potatoes with cauliflower florets (details below).

Roasted Garlic & Thyme Chicken Thighs

Serves 6

Ingredients

• 6 skin-on, bone in chicken thighs (trim excess fat and skin)

• Salt and pepper

• 2 Tbsp Grapeseed Oil

• 1 yellow onion cut into 1 inch wedges

• 12 cloves garlic, peeled – left whole

• 2 sprigs fresh thyme, plus some for garnish

• 2 bay leaves

• 1 Tsp Coase Kosher Salt

• ½ Tsp Black Pepper

• 1 c Chicken Broth

• 1 c White Wine

• 2 pounds Carrots, cut into 2 inch pieces

• 2 pounds Baby Potatoes, scrubbed and sliced in half or Russet Potatoes, scrubbed,  cut into 1 inch cubes.

Directions

Preheat the oven to 425F°F

1. Season the chicken with salt and pepper on both sides.  

2. In a dutch oven over medium high heat, add the oil and saute chicken skin side down for about 4 minutes, then flip and cook for another 3 minutes.  Take out of the pot and rest on paper towels, set aside.

3. Add the onions, garlic, 2 thyme sprigs, bay leaves and saute for 3 minutes.

4. Add the carrots, potatoes, 1 tsp salt and ½ tsp pepper to the onion mixture and saute for 3-4 minutes. 

5. Turn off the heat and add the chicken back into the pot amongst the vegetables with skin side up.

6. Pour the chicken broth and white wine over the chicken and vegetables.

7. Put the cover on the dutch oven and put it into the oven and cook for about 50 minutes. Check the chicken for an internal temp of 165.  If needed, cook for another 10 minutes or until 165 degrees. 

8. Transfer the garlic and vegetables to a warmed plate.  Remove the bay leaves and thyme sprigs.  Top with the chicken skin side up and pour any juice left in the pan over top.  

9. Garnish with fresh thyme sprigs.

Replace the potatoes with one head of cauliflower, cut the head up into florets.  Follow the same process as you would above with the potatoes.  Enjoy!!