Roasted Chicken Provençal
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.
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