Roasted Chicken Provençal

Ingredients

• 4 chicken legs or 8 bone-in, skin-on chicken thighs
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• ½–¾ cup all-purpose flour
• 4 tbsp olive oil
• 2 tbsp herbes de Provence
• 1 lemon, quartered
• 8–10 cloves garlic, peeled
• 4–6 medium shallots, peeled and halved
• 1 cup dry vermouth
• 8 sprigs thyme, divided

Recipe

1. Heat oven to 400°F. Season chicken with salt and pepper. Lightly dredge in flour, shaking off excess.
2. Swirl 3 tbsp olive oil in a large roasting pan. Place floured chicken in the pan and season with herbes de Provence.
3. Arrange lemon, garlic, 4 sprigs thyme, and shallots around the chicken. Drizzle with 1 more tbsp olive oil. Add vermouth to the pan on the side.
4. Roast 25–30 minutes, then baste with pan juices. Continue roasting 25–30 more minutes until chicken is very crisp and cooked through.
5. Serve in the pan or on a warmed platter, garnished with remaining thyme.