Roasted Chicken Provençal
I learned this recipe from Steven Stolman, a fashion and interior designer known for his book “Confessions of a Serial Entertainer,” which offers valuable insights into hosting dinner parties and hospitality in general. This meal is ideal for a dinner party - chicken thighs or legs coated in flour and roasted with shallots, lemons, and garlic in a vermouth bath, topped with a generous sprinkle of Herbés de Provence.In the heat, the outer layer of the food becomes crispy, while the shallots and garlic underneath turn sweet and melt. While rice is an option, I prefer a green salad and plenty of baguettes to soak up the sauce. —Sam Sifton
Ingredients
- 4 chicken legs or 8 bone-in skin-on chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ to ¾ cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons herbes de Provence
- 1 lemon quartered
- 8 to 10 cloves garlic peeled
- 4 to 6 medium-size shallots peeled and halved
- ⅓ cup dry vermouth
- 4 sprigs of thyme for serving
Instructions
- Preheat your oven to 400 degrees. Season the chicken pieces with salt and pepper. Place the flour in a shallow pan, then coat the chicken lightly in the flour, shaking off any excess.
- Swirl the oil in a large roasting pan. Arrange the floured chicken pieces in the pan, then season them with the herbes de Provence. Surround the chicken with lemon, garlic cloves, and shallots. Pour the vermouth into the pan.
- Place the roasting pan in the preheated oven. Roast for 25 to 30 minutes, then baste the chicken with the pan juices. Continue roasting for another 25 to 30 minutes or until the chicken is crispy and fully cooked.
- Once done, serve the chicken in the pan or transfer it to a warmed platter. Before serving, garnish with sprigs of thyme.