This family-friendly and conveniently keto dish is perfect to whip up when you’re short on prep time. The low and slow cooking method makes the garlic deliciously sweet and roasty, perfect for spreading across chunks of bread or pieces of chicken. Herbs de Provence, an herb blend consisting of dried lavender, basil, thyme, rosemary, savory, and marjoram, imparts the flavors of the French countryside.
Note: If you would like to schedule this meal but do not want to wait for the broiler to cool before refrigerating, sauté the garlic, olive oil, butter, carrots, and onions in a large skillet over high heat until softened, about 8 minutes, instead of broiling.
Garlic-Herb Chicken Thighs
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
Directions
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.
Suvie Cook Settings
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.
Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 1 hour and 30 minutes.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 378, Total Fat 30.3g, Total Carbohydrates 8.1g, Total Sodium 116.6mg, Total Protein 18.5g
Love this recipe
Sorry new user. On the Suvie 3 am I supposed to set both the upper and lower to the same setting – slow cook high for 1 hour and 30 minutes? I don’t see that both trays would fit in the bottom zone.
Hi Stevie, Suvie always applies the same time and temperature when slow cooking to both zones, so you never have to set both – just the bottom!
Does the same cooking time apply if you double the recipe?
Hi Donna, yes you can double the recipe while keeping the cooking time the same.
Is there any way to get the scan QR so we can scan our Suvie to make things easy?
Hi Misty, I’m not entirely sure I understand your request, but currently there is not a way to scan a QR code that populates the cooking instructions for recipes on the blog and pushes it to Suvie.
This would be wonderful if available in a book for purchase.
I’m confused about the timing. It says the preheat and cook time is 3hr and 15mins but you set the Suvie to slow cook for 1.5hrs? Other than the broil times for 20mins, why does it take over 3hrs? Does the Suvie preheat for over an hour before it starts to cook?
Hi Angela, I took a look and this recipe timing is a little outdated. I updated to show a more accurate heat up and cook time. This does include the broil time and the heat up time for the slow cook.