Roasted Chicken Provençal
By Sam Sifton · cooking.nytimes.com
1 hr 10 min4 servings
Bone-in chicken dredged in flour and roasted with garlic, shallots, lemon and vermouth until crisp.
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| prepHeat oven to 400°F / 205°C | |||||||||
| 4 chicken legs or 8 bone-in, skin-on chicken thighs | Season chicken with salt & pepper | Dredge chicken in flour | Place chicken in oiled roasting pan | Sprinkle with herbes de Provence | Arrange lemon, garlic & shallots around chicken | Add vermouth to pan | Roast 400°F / 205°C, 25-30 min, baste | Roast further 25-30 min until crisp | Serve garnished with thyme |
| 2 teaspoons kosher salt | |||||||||
| 1 teaspoon freshly ground black pepper | |||||||||
| ½ to ¾ cup / 65 to 95 g all-purpose flour | |||||||||
| 45 ml olive oil | |||||||||
| 2 tablespoons herbes de Provence | |||||||||
| 1 lemon, quartered | |||||||||
| 8 to 10 cloves garlic, peeled | |||||||||
| 4 to 6 medium-size shallots, peeled and halved | |||||||||
| 80 ml dry vermouth | |||||||||
| 4 sprigs of thyme, for serving | |||||||||
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