Roasted Chicken Provençal
Recipe Date:
September 1, 2021
Serving Size:
4
Cook Time:
01:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 chicken legs or 8 bone-in, skin-on chicken thighs
- 2 tsps kosher salt
- 1 tsp freshly ground black pepper
- ½ to ¾ cup all-purpose flour
- 3 tsps olive oil
- 2 tbsps herbes de Provence
- 1 lemon, quartered
- 8 to 10 cloves garlic, peeled
- 6 medium-size shallots, peeled and halved
- 1/2 cup dry vermouth
- 4 sprigs of thyme, for serving
Directions
Tasting notes: Roasted chicken is delicious with Pinot noir because depending on the spices you use, you will highlight either the fruit or the earthy elements of Pinor noir.
Serena's tips: We increased the amount of garlic and shallots and used a dry white wine because we did not have any vermouth.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal
Recipe courtesy of Sam Sifton and the New York Times. Photo courtesy of Craig Lee for The New York Times.
