In a nonstick pan, heat 2 Tbs olive oil and brown the chicken thighs, skin side down - about 2 minutes on each side until golden brown. Mix potatoes, lemon slices, garlic cloves, sliced onion, 1/8 tsp. turmeric, 2 Tbs. olive oil and herbes de Provence together in a large bowl and place on a baking or roasting pan, preferably one with a lid. Place chicken on top of the vegetables and season with Herbes de Provence Sea Salt, granulated garlic and the remaining 1/8 tsp. turmeric. Mix together well, cover and place in the oven for 1 hour. Uncover and let crisp for about 20 minutes. Serve with a green vegetable or salad.