Roasted Chicken Provençal

Name: Roasted Chicken Provençal
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 chicken legs or bone-in, skin-on chicken thighs; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 0.5 cup all-purpose flour; 3 tablespoons olive oil; 2 tablespoons herbes de Provence; 1 lemon, quartered; 8 cloves garlic, peeled; 4 medium-size shallots, peeled and halved; 0.33 cup dry vermouth; 4 sprigs of thyme, for serving

1h 15m

Serves 4

https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal

Roasted Chicken Provençal

https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal

1h 15m

Serves 4

Directions

1Heat oven to 400 degrees.
2Season the chicken with salt and pepper.
3Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
4Swirl the oil in a large roasting pan.
5Place the floured chicken in the roasting pan.
6Season the chicken with the herbes de Provence.
7Arrange the lemon, garlic cloves and shallots around the chicken.
8Add the vermouth to the pan.
9Put the pan in the oven, and roast for 25 to 30 minutes.
10Baste the chicken with the pan juices.
11Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
12Serve in the pan or on a warmed platter, garnished with the thyme.

Ingredients

4 chicken legs or bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
0.5 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 cloves garlic, peeled
4 medium-size shallots, peeled and halved
0.33 cup dry vermouth
4 sprigs of thyme, for serving

Equipment

large roasting pan

Tips

Serve with a green salad and baguette to mop up the sauce.
To avoid bitterness, remove seeds from lemons before adding.
Consider using white or rosé wine instead of vermouth for more subtlety and dryness.
Making your own provençal herb mixture from thyme, savory, fennel seeds and possibly rosemary/oregano can enhance flavor.
Ensure not to overcrowd chicken pieces in the pan for crispier skin.
Basting halfway through cooking helps achieve crisp skin.
Can be assembled earlier, covered, and refrigerated; add vermouth just before cooking.
Leftovers make great chicken salad.

Roasted Chicken Provençal

Roasted Chicken Provençal

Directions

Ingredients

Equipment

Tips

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