Roasted Chicken Provençal
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4chicken legs or 8 bone-in, skin-on chicken thighs
- 2teaspoons kosher salt
- 1teaspoon freshly ground black pepper
- ½ to ¾cup all-purpose flour
- 3tablespoons olive oil
- 2tablespoons herbes de Provence
- 1lemon, quartered
- 8 to 10cloves garlic, peeled
- 4 to 6medium-size shallots, peeled and halved
- ⅓cup dry vermouth
- 4sprigs of thyme, for serving
Nutritional analysis per serving (4 servings)
682 calories; 43 grams fat; 10 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 37 grams protein; 814 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. 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.
- Step 2
Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Step 3
Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Step 4
Serve in the pan or on a warmed platter, garnished with the thyme.
Private Notes
Comments
I've made this about 5 times now, and it’s not much work relative to the super pay-off. I use a lot more garlic and shallots - like about 20 cloves of garlic and about 1.5 cups of shallots. I found a really good vermouth recently that blows the traditional Martini & Rossi away. The name is Dolin, and it's their blanc style. Found that it tastes great over ice too!
Brands of herbes de Provence that have a good amount of fennel seem to flavor this dish the best.
Did you bake with chicken skin side down or up? It's not clear in the recipe.
These are some marvelous and helpful notes. They recall a couple of truisms about the kitchen. First, "a large roasting pan" means different things to different people. One with relatively high sides will yield more "juice" than one with low. Second, oven temperatures vary. Roasting chicken in a 400-degree oven for an hour should almost by definition yield crisp skin. No? Maybe 425 on your oven will yield true 400. Love the idea of adding some knobs of butter! Cook on!
I did not expect something so easy to be so delicious. I put in a few pearl onions with the shallots and started the chicken in a hot skillet on stove top; did not try to brown chicken in skillet but that would have been good too because chicken never browned in oven. After 25 minutes I added some artichoke hearts and chicken broth because liquid had reduced too much. Served with rice and baguette. The pan sauce was delicious with both. Some of the tastiest chicken I have ever had.
Unless you’re using a brand of chicken that has heavy water and/ or fat content, this recipe creates no juices for basting. Have some chicken broth on standby to baste halfway through cooking.
Made it dozens of times, always very good. I throw in kalamata olives & artichoke quarters because they complement the lemon & shallots so well. Also, as others suggest, needs more wine. An adaptable recipe.
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