Poulet Frites

Preheat the oven to 350°F. Pat dry the chicken, then brush both sides of each piece with olive oil. Sprinkle the seasoning on both sides of the chicken.

Remove the leaves from the thyme sprigs and the rosemary sprig. Give the leaves a rough chop and toss together. Evenly disperse the herbs among the chicken pieces, sprinkling the herbs over both sides of the chicken. Use your fingers to gently pat the herbs into the chicken.

Heat 2 tablespoons of olive oil in a cast-iron pan over high heat. Once the oil is hot, turn the temperature down to medium, and carefully place the chicken pieces into the pan using tongs.

Cook both sides of each chicken piece until it's attained a nice golden brown color. Remove the pan from the heat. Use the tongs to nestle the garlic cloves under the chicken pieces and into their crevices. Garnish the top and sides of the chicken with the lemon slices.

Place the pan in the oven and bake the chicken for approximately 45 minutes, or until their juices run clear.

When the chicken is done baking, transfer the chicken to a separate plate to rest. Remove the garlic cloves and lemon slices. Move the pan over to the stove and melt the butter over medium heat. Add in the flour and use a wooden spoon or whisk to combine the melted butter with the flour. Make sure to scrape the bottom of the pan to release the juicy chicken bits/fat.

After a minute of cooking the flour, add in the chicken broth and the splash of red wine. Mix everything together over medium heat for another few minutes until the sauce has thickened. If your sauce is looking too red, add more chicken broth to compensate. Taste-test to add more or less wine to your desire. Pour over the chicken before serving.