Roasted Chicken Provencal
Roasted chicken Provencal is a crispy delight in the heat over the fat, while the shallots and garlic melt into sweetness below.
Ingredients
- 4 chicken legs or 8 bone-in skin-on chicken thighs
- 2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 7 - 8 tablespoon 65-95gr plain flour
- 3 tablespoon olive oil
- 2 tablespoon Herbes de Provence
- 1 lemon quartered
- 8-10 cloves garlic peeled and lightly crushed
- 4-6 medium-size shallots peeled and halved
- ⅓ cup 75 ml dry vermouth
- 4 sprigs of thyme parsley or other green herb for serving
Instructions
- Preheat the oven to 400°F/200°C/Gas 6
- Season the chicken with salt and pepper.
- Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Pour the oil in a large roasting pan, and place the floured chicken in it.
- Season the chicken with the Herbes de Provence.
- Arrange the lemons, garlic cloves and shallots around the chicken, and then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices.
- Continue roasting for an additional 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through. Keep checking at this stage to ensure that the chicken does not overcook. The core temperature of the chicken should be 165°F/75°C.
- Serve in the pan or on a warmed platter, and garnish.
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