10oz.pearl onionspeeled and sliced in half OR 1 large onion, peeled, cut in half and sliced into half-moons
1bulb garlicsliced in half length-wise
2lbssmall potatoessliced in half, large ones quartered
1cupdry white wine
1tablespoonherbes de provence
salt and pepper
Preheat the oven to 425F.
In the meantime, par-boil your potatoes. Drain them before moving on.
Add the chicken, potatoes, carrots, onions, and garlic to a sheet pan or baking dish. Drizzle with ¼ cup olive oil, most of the herbes de Provence, and salt. Toss to coat. Make sure the chicken is sitting on top of the vegetables. Season the bottom of the chicken thighs with salt and the rest of the herbs de Provence.
Pour the wine into the base of the baking dish.
Cook for 45 minutes until internal temperature reads 165F.
Let rest 5 minutes before serving.
Par-boiling the potatoes helps them cook/roasted evenly with the rest of the ingredients and let's them get wonderfully browned.Do not pour the wine over the chicken thighs or you will remove all the seasoning.Prep-ahead tip: You can cook the potatoes and add all the ingredients (except the oil, seasoning, and wine) to the sheet pan in advance. Simply oil, season, and add the wine to the pan as your oven is coming to temperature.