Herbes de Provence Chicken Thighs
1½ tsp.The Spice Hunter Herbes de Provence Blend
1½ tsp. kosher salt, plus more for sprinkling
4 garlic cloves, grated on a microplane or minced
2 Tbsp. olive oil
8 bone-in, skin-on chicken thighs, about 3 lbs.
2 lbs. tomatoes, cut into 2-inch slices
1 small shallot, thinly sliced
¼ cup dry white wine or dry vermouth
Crusty bread for serving
Preheat oven to 425°F. Mix The Spice Hunter Herbes de Provence Blend, salt, garlic and olive oil into a paste in a small bowl. Rub over chicken pieces. Arrange tomatoes and shallot in a single layer into a 3-quart baking dish (or 9x13 pan) and sprinkle with salt. Add wine and nestle chicken thighs (skin-side up) in the tomato mixture.
Bake until chicken skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 165°F, about 50 minutes. Serve with crusty bread on the side to soak up juices.