8 chicken thighs
Kosher salt and freshly ground black pepper
1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
3 tablespoons olive oil
1 tablespoon butter
2 teaspoons herbes de Provence
1 teaspoon flour
1/4 cup chicken stock
1/2 lemon, juiced
Bread, for serving