Roasted Garlic Clove Chicken

Mmm another recipe with herbes de Provence...how could I resist?  This recipe was fairly easy to make and pretty yummy.  I only did one head of garlic, which she indicated was around 20 cloves; mine was more like 12, with size varying widely.  Next time, I would use fully 20 cloves, as they are not overpowering like one might expect.  I'm not sure if the sauce turned out exactly as was intended; it was a bit on the greasy side, which I would attribute to using a non-stick pan.  I should have probably went with my cast iron skillet instead (again, next time).  Was great with "zigzag fries", as my 4-year-old likes to call them :)

Link to original recipe:
http://www.foodnetwork.com/recipes/melissa-darabian/roasted-garlic-clove-chicken-recipe.html

Ingredients:

8 bone-in/skin-on chicken thighs
kosher salt and coarse ground black pepper
20 cloves garlic, whole, skins removed
3 T. olive oil
1 T. butter
2 tsp. herbes de Provence
1 tsp. flour
1/4 c. chicken stock
squeeze of lemon juice (maybe 2 tsp.?)

Instructions:

1. Heat oven to 350°F.

2. Salt and pepper chicken to taste.

3. In a large ovenproof skillet (see note in intro), add olive oil and butter over medium heat.  Add garlic cloves and cook until lightly golden all over (mine took around 8 minutes, not 10 as indicated in original).

4. Remove garlic from pan and set aside.

5. Increase heat to medium-high and add chicken to pan.  Cook on each side for 5 minutes.  Remove from heat.

6. Return garlic to pan. Sprinkle half of herbes de Provence over each side of chicken pieces (as in, I used 1 tsp. to sprinkle all over, then turned the pieces and repeated).

7. Place pan in oven and back for 20-25 minutes (be sure to check for 165°F for doneness; mine only took 20 minutes).

8. Transfer chicken and garlic to platter.

9. Place pan over medium-high heat and sprinkle flour over the drippings; stir to combine.

10. Add chicken stock and lemon juice, stir to combine and cook for 2 minutes.

11. Pour sauce over chicken to serve.  Enjoy!