Author: Sandra Valvassori, Recipe barely adapted from the New York Times
sandravalvassori.com
Prep Time20 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 4
Ingredients
4chicken legs or 8 bone-inskin-on chicken thighs (trim excess skin and fat)
2teaspoonskosher salt
1teaspoonfreshly ground black pepper
½ to ¾cupall-purpose flour
3tablespoonsolive oil
2tablespoonsherbes de Provence
1lemonhalved and then quartered into wedges
8 to 10clovesgarlicpeeled
6-8medium-size shallotspeeled and halved
⅓cupdry vermouthI double this amount
4sprigs of thymefor serving (optional)
Instructions
Pre-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.
Swirl the oil in a large roasting pan, or large skillet, and place the floured chicken in it, skin side up. 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.
Put the pan in the oven, and roast for 25 minutes, then baste it with the pan juices (do not skip this step). Continue roasting for another 25 minutes, or until the chicken is very crisp and the meat cooked through.
Serve in the pan or on a warmed platter, garnished with the thyme, if using.