Roasted Chicken Provençal
You can never have too many main course recipes, so give Roasted Chicken Provençal a try. This recipe serves 4. For $1.81 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 427 calories, 23g of protein, and 31g of fat per serving. This recipe from cooking.nytimes.com has 19221 fans. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. If you have olive oil, garlic, kosher salt, and a few other ingredients on hand, you can make it. With a spoonacular score of 65%, this dish is pretty good. Users who liked this recipe also liked Roasted Chicken Thighs Provençal, Provencal Roasted Chicken with Honey and Thyme, and Provencal Roasted Vegetables.
Servings: 4
Cooking duration: 75 minutes
Ingredients:
1 teaspoon freshly ground black pepper
4 chicken legs or 8 bone-in, skin-on chicken thighs
1/3 cup dry vermouth
8 to 10 cloves garlic, peeled
2 tablespoons herbes de Provence
2 teaspoons kosher salt
1 lemon, quartered
3 tablespoons olive oil
4 to 6 medium-size shallots, peeled and halved
4 sprigs of thyme, for serving
½ to ¾ cup all-purpose flour
Equipment:
oven
frying pan
roasting pan
Cooking instruction summary:
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, and place the floured chicken in it. 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 to 30 minutes, then baste it with the pan juices. 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 the thyme.
Step by step:
1. Heat oven to 400 degrees. Season the chicken with salt and pepper.
2. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
3. Swirl the oil in a large roasting pan, and place the floured chicken in it. 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.
4. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
5. Serve in the pan or on a warmed platter, garnished with the thyme.
Nutrition Information:
covered percent of daily need
