Roasted Chicken Provençal
, 4 servings
Herb-dusted chicken legs roasted crisp in one pan with garlic, shallots, lemon and a splash of vermouth.
| prepHeat oven to 400°F / 200°C | ||||||||
| 4 chicken legs or 8 bone-in, skin-on chicken thighs | Season, dredge in flour, shake off | Place in oiled roasting pan | Season with herbes de Provence | Arrange lemon, garlic & shallots around | Add vermouth | Roast 400°F / 200°C, 25-30 min; baste | Roast 25-30 min more until crisp | Garnish with thyme, serve |
| 2 tsp kosher salt | ||||||||
| 1 tsp freshly ground black pepper | ||||||||
| 1/2 to 3/4 cup / 65 to 95 g all-purpose flour | ||||||||
| 3 tbsp olive oil | ||||||||
| 2 tbsp herbes de Provence | ||||||||
| 1 lemon, quartered | ||||||||
| 8 to 10 cloves garlic, peeled | ||||||||
| 4 to 6 medium shallots, peeled and halved | ||||||||
| 80 ml dry vermouth | ||||||||
| 4 sprigs thyme, for serving | ||||||||
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