Recipe inspired by the NYTimes
This chicken provencal is the perfect dinner party meal. Roasted chicken thighs or legs, roasted with sweet shallots, lemons and garlic in vermouth and freshly ground herbes de Provence. We love serving this with just a baguette to mop up the sauce.
4 chicken legs or 8 bone-in, skin-on chicken thighs
Kosher salt and pepper
1/2 cup all-purpose flour
3 tbsp olive oil
2 tbsp RawSpiceBar's Herbes de Provence
1 lemon, wedged
10 garlic cloves, peeled
6 shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, to serve
1. Preheat oven to 400 degrees. Pat chicken dry and season with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken, removing excess.
2. Add oil in a large roasting pan, and add chicken. Season chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
3. Roast chicken, 50-60 minutes, basting chicken with the pan juices 2-3 times in between, until chicken is crisp and cooked through. Serve on a warmed platter with thyme and enjoy!