Step 1

In a small bowl, mix 2 tsp sea salt flakes, 1/2 tsp of ground black pepper, 1 tsp of rosemary, 1/2 tsp of thyme, and 1/2 tsp herbs de provence together. Cover the chicken thighs in the seasoning and set aside.

Step 2

Put the minced garlic, yellow onion, and 1 Tbs of olive oil into a large dutch oven, and mix. ( I used a 3 quart large cast iron dutch oven, 15 x 4 x 13 inches). Heat over medium-high heat for 3-4 minutes.

Step 3

Place the chicken thighs into the dutch oven, skin side down and push them into the garlic and onion. Let the chicken cook for 5 minutes.

Step 4

Reduce the heat to low- medium. Using tongs, flip the chicken over and top with 1/3 cup of lemon juice, 1/3 cup of maple syrup, the diced peach, sliced mushrooms, chopped carrots, and chopped sweet potatoes. Cook uncovered for 6-7 minutes.

Step 5

Then place the lid on top of the dutch oven and cook, covered for 30 minutes (note: half way through, spoon some of the liquid onto the tops of the chicken).

Step 6

Remove the lid, cook uncovered for 5 more minutes.