roasted chicken provencal NYT
categories: [2026] [nyt] [poultry]
8 chicken thighs, bone-in skin-on
1 tsp freshly ground black pepper
3/4 cup flour
3 Tbsp olive oil
2 Tbsp dried herbes de Provence
1 lemon, quartered
10 cloves garlic, peeled
6 shallots, peeled & halved
1 cup dry vermouth (originally 1/3 cup)
thyme sprigs (optional)
1 tsp freshly ground black pepper
3/4 cup flour
3 Tbsp olive oil
2 Tbsp dried herbes de Provence
1 lemon, quartered
10 cloves garlic, peeled
6 shallots, peeled & halved
1 cup dry vermouth (originally 1/3 cup)
thyme sprigs (optional)
Heat oven to 400F.
Swirl oil in large roasting pan.
Put flour in a shallow pan, and lightly dredge chicken in it, shaking off excess flour. Place floured chicken in the large roasting pan.
Season chicken with pepper and herbes de Provence. Put lemon, garlic, shallots around the chicken; then add the vermouth to the pan.
Roast 25-30 minutes. Then baste with pan juices. Then roast another 25-30 minutes (maybe a bit less time). Chicken should be crisp, and cooked through (165F or higher).
source: https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal