Slow Roasted Garlic Chicken With Herbs de Provence | CookOS

Slow Roasted Garlic Chicken With Herbs de Provence

Name: Slow Roasted Garlic Chicken With Herbs de Provence
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb bone-in, skin-on chicken thighs; 1 head garlic, peeled whole cloves (approx 15-20 cloves); 3 tbsp olive oil, divided; 2 tbsp butter, melted; 5 carrots, peeled and diced; 1 yellow onion, diced; 2 tsp herbs de Provence; 2 tsp cornstarch; 1/4 cup chicken stock; 1/2 lemon, juiced

Slow roasted chicken thighs infused with sweet roasted garlic cloves and Herbs de Provence deliver French countryside flavors with minimal prep time. The low-temperature cooking method transforms garlic into a creamy, spreadable condiment perfect for chicken and bread.

🌍French 🥗Keto 🏷️10-min-prep 🏷️Family-friendly 🏷️Poultry Slow-cook

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🏷️Suvie

Total

2h 15m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb bone-in, skin-on chicken thighs
1 head garlic, peeled whole cloves (approx 15-20 cloves)
3 tbsp olive oil, divided
2 tbsp butter, melted
5 carrots, peeled and diced
1 yellow onion, diced
2 tsp herbs de Provence
2 tsp cornstarch
1/4 cup chicken stock
1/2 lemon, juiced

10 Ingredients

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Instructions

1
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.
2
Place both pans in Suvie. Broil for 10 minutes stirring halfway through.
3
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.
4
Insert pans into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 1 hour and 30 minutes.
5
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.

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Tips & Notes

Pro tips

Pat chicken thighs dry before roasting to encourage browning on skin; brown them briefly in a hot pan before slow roasting if time allows.
Peel garlic cloves whole and leave them intact so they stay creamy and spreadable rather than breaking apart during cooking.
Use the pan drippings mixed with cornstarch and chicken stock to create a light pan sauce that coats the chicken and vegetables.
Check internal temperature at the thickest part of the thigh (165°F minimum) rather than relying on cooking time alone, as thigh size varies.

Substitutions

Herbs de Provence → Italian seasoning or dried thyme blend (similar flavor profile, slightly less herbal complexity)
Bone-in chicken thighs → bone-in chicken drumsticks (adjust cooking time to 1.5 hours) or skin-on breasts (reduce time by 30 minutes)
Yellow onion → shallots or white onion (milder or sharper bite, same cooking method)
Lemon juice → white wine or white vinegar (adds acidity and depth without citrus)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently at 325°F with a splash of chicken stock to retain moisture.

Common Questions

How long does slow roasted garlic chicken take to cook?

Typically 1.5 to 2 hours at low temperature (around 300–325°F), depending on thigh size. The meat is done when fork-tender and internal temperature reaches 165°F.

Can I use boneless chicken breasts instead of thighs?

Thighs are preferred because they stay moist during slow roasting, but breasts work—reduce cooking time by 20–30 minutes and watch closely to avoid drying out.