Roasted Chicken Provençal

75 mins
Serves 4
https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal

Directions

  1. 1Heat oven to 400 degrees.
  2. 2Heat oven to 400 degrees.
  3. 3Heat oven to 400 degrees.
  4. 4Season the chicken with salt and pepper.
  5. 5Season the chicken with salt and pepper.
  6. 6Season the chicken with salt and pepper.
  7. 7Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
  8. 8Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
  9. 9Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
  10. 10Swirl the oil in a large roasting pan.
  11. 11Swirl the oil in a large roasting pan.
  12. 12Swirl the oil in a large roasting pan.
  13. 13Place the floured chicken in the roasting pan.
  14. 14Place the floured chicken in the roasting pan.
  15. 15Place the floured chicken in the roasting pan.
  16. 16Season the chicken with the herbes de Provence.
  17. 17Season the chicken with the herbes de Provence.
  18. 18Season the chicken with the herbes de Provence.
  19. 19Arrange the lemon, garlic cloves and shallots around the chicken.
  20. 20Arrange the lemon, garlic cloves and shallots around the chicken.
  21. 21Arrange the lemon, garlic cloves and shallots around the chicken.
  22. 22Add the vermouth to the pan.
  23. 23Add the vermouth to the pan.
  24. 24Add the vermouth to the pan.
  25. 25Put the pan in the oven, and roast for 25 to 30 minutes.
  26. 26Put the pan in the oven, and roast for 25 to 30 minutes.
  27. 27Put the pan in the oven, and roast for 25 to 30 minutes.
  28. 28Baste the chicken with the pan juices.
  29. 29Baste the chicken with the pan juices.
  30. 30Baste the chicken with the pan juices.
  31. 31Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
  32. 32Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
  33. 33Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
  34. 34Serve in the pan or on a warmed platter, garnished with the thyme.
  35. 35Serve in the pan or on a warmed platter, garnished with the thyme.
  36. 36Serve in the pan or on a warmed platter, garnished with the thyme.

Ingredients

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