# Roasted Chicken Provençal

This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence.

- Servings: 4 servings
- Total time: 75 min
- Cuisine: French
- Category: Dinner
- Language: en

## 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

## Instructions

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

## 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.

## Source

- Original video: https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal
- Recipe page: https://www.cliprecipe.com/recipe/f8ed05ca-9fbe-400e-be9a-0cbd92e2b43c
- Extracted: 2025-07-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt