Poulet à la bière avec herbes de Provence (Chicken cooked with beer and herbes de Provence)

A lovely single-pot meal (unless you make some sort of pilaf to go with it, although a slice of crusty bread works just as well). It's simple, delicious, and kind of impressive in a rustic sort of way. When serving, I always slice up the meat and ladle some of the richly flavoured cooking juices over it.

1 chicken cut into pieces
2 cups stout or dark beer
3 carrots, cut into cut into chunks
2 potatoes, cut into chunks
1 white onion, cut into thick slices
2 tsps Herbes de Provence seasoning
1 tsp sea salt
Pepper
2 stems fresh thyme
2 stems fresh oregano
1 Tbsp olive oil

1. Massage the chicken pieces with olive oil and cover with herbes de Provence and salt.
2. Arrange the onions, carrots, and potatoes in a baking dish and lightly season with more herbes de Provence and salt&pepper. Place the chicken amongst the vegetables with the stems of fresh thyme and oregano tucked in between.
3. Pour in the beer - don't worry about it washing off the herbs, the olive oil should make them stick. Cover and bake for 45 minutes at 450°F. 
4. Remove the lid and continue baking for 15 minutes to let the chicken brown on top.
5. The chicken will be ready when the internal temperature of the breasts reaches 165°F. You could also service with rice or quinoa pilaf.