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Roasted Chicken Provençal

Sam Sifton
  • 75 minutes
  • Serves 4

INGREDIENTS

8 cloves

Garlic

2 tbsp

Herbes de provence

1

Lemon

4

Shallots, medium-size

4

sprigs Thyme

1/2 cup

All-purpose flour

1 tsp

Black pepper, freshly ground

2 tsp

Kosher salt

3 tbsp

Olive oil

1/3 cup

Dry vermouth

4

Chicken legs or 8 bone-in, skin-on chicken thighs