(Adapted from NYT Sam Sifton)
This easy and tasty recipe is great for any party or meal. Doesn't require a
lot of attention. Pairs well with rice, potatoes or any starch, and squash or
carrots and asparagus because of the essence of lemon that is in the chicken.
Tastes great the next day too!
Prep Time: 25 minutes
Cook Time: 25-30 minutes plus more if a lot of chicken
Utensils needed: Large roasting pan or cast iron skillet, chef's knife, shallow pan or plate
Serves : 4-6
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 c. all-purpose flour
3 Tbsps olive oil
2 Tbsps herbes de Provence (see note below)
1 lemon, quartered or cut in 8ths. Go easy on the lemon, very strong flavor
8 to 10 cloves garlic, peeled, can add a lot more!
4 to 6 medium-size shallots, peeled and halved, can add a lot more!
⅓ cup dry vermouth or white wine, more can be added during cooking if needed.
4 sprigs of thyme, for serving
Preparation
1.Heat oven to 400 degrees or 425 if oven not accurate.
2. Season the chicken with salt and pepper.
3. Put flour in a shallow pan, lightly dredge chicken in it, shake to remove excess.
4. Swirl oil in roasting pan/skillet, and place the floured chicken in it skin side up.
5. Coat chicken with herbes de Provence. Arrange lemon, garlic and shallots
around chicken. Add vermouth or wine
6. Put pan in the oven, and roast for 25 to 30 minutes, then baste it with the juices.
Continue roasting for another 25 to 30 minutes, or until chicken is very crisp and
meat is cooked through. If skin is not crisp, place under broiler for 1-2 minutes.
7. Serve in the pan or on a warmed platter, garnished with the thyme.
NOTES
Purchased 'Herbes de Provence' never seems to have enough aroma.
I prefer to create my own from a selection of dried or fresh herbs. Herbes de
Provence is best made by combining several ingredients (can vary slightly).
The usual ingredients are usually dried and are as follows: 3 Tbsp thyme, 2 Tbsp,
savory, 1Tbsp oregano, 3tsp rosemary, 2 tsp marjoram. I substitute more of one
if I don't have enough of each and if using fresh herbs, double the quantity.
Even if doing only 1/2 the recipe, I use all of the herbs de Provence as it adds
so much flavor to the sauce.
