Slow Roasted Garlic Chicken With Herbs de Provence

In a Suvie pan, combine garlic cloves, 1 tbsp olive oil, and 2 tbsp melted butter. In another Suvie pan, stir together carrots, onion, 1/2 tsp salt, 1/4 tsp pepper, and remaining 2 tbsp olive oil.

Place both pans in Suvie. Broil for 10 minutes stirring halfway through.

During the broil, pat the chicken thighs dry, season with salt, pepper, and herbs de Provence. In a small bowl whisk together cornstarch, chicken stock, and lemon juice. After the broil, remove the garlic pan from Suvie and whisk in the chicken stock mixture. Nestle the chicken thighs into the pan spooning some of the liquid over the thighs.

Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 1 hour and 30 minutes.

After the cook, broil the chicken thighs for 10-15 minutes or until the skin is crispy. Remove both pans from Suvie. Serve chicken over the carrots and onions, and drizzle with garlic cloves and sauce from the chicken pan.