I love a good easy family meal that can also double as the perfect dinner party meal — and nothing is better than this simple NYT variation of herb-crusted roasted chicken. The chicken pieces are dusted in flour, sprinkled with herbes de Provence*, and then roasted under high heat alongside shallots, lemons and garlic in a bath of vermouth. The result is irresistibly crispy skin on top and meat succulent from the heady mix of wine, shallot and garlic below.
*Originally sourced from the Provence region in France, the herbs are a mixture of marjoram, rosemary, thyme, oregano and lavender and can be found in the spice section of most grocery stores.
- 4 chicken legs or 8 bone-in, skin-on chicken thighs
- 2 teaspoons Diamond Crystal 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
- 2/3 cup dry vermouth (or white wine – original recipe called for 1/3 cup)
- 4 sprigs of thyme, for serving
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan or bowl, and lightly dredge the chicken pieces in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan (or rimmed baking sheet), and place the floured chicken in the pan.
- Season the chicken with the herbes de Provence. Tuck 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 to 30 minutes, then baste it with the pan juices. (Some commenters suggest placing chicken skin down for first 30 minutes and flip to skin side up for remaining 30 minutes, but it’s not necessary.)
- Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with thyme sprigs.