Roasted Chicken Provençal

The official start of fall is on the 22^nd, but I consider the first day of fall to be when I need to put on socks.  That was today, so fall it is!

Whenever there is a chill in the air, I immediately think of making soup and roasting things in the oven.  Today, my socks and roasted chicken provençal were the order of the day.  I’ve made this roasted chicken several times over the last couple of years, so you can safely assume that it’s a keeper.  Not only that, it is absolutely company worthy since it’s so easy to prepare with results that are rich and flavorful.  The chicken is moist and tender, and the shallots become sweetly caramelized.  As a bonus, the savory pan sauce is magical since it just makes itself in the pan with no labor on your part.  If you’re not counting calories or watching carbs, the sauce is glorious over rice, couscous, or–dare I say it–mashed potatoes.  Barring those, a nice baguette or dinner roll on hand to sop it up is a carb-aholic’s dream come true.

As I mentioned, the prep is a breeze, and there’s just one pan to wash in the end.  All you have to do is season the chicken and lightly dredge it in flour before placing it in your roasting pan which you’ve coated with olive oil.  Then, you arrange lemon, garlic cloves and shallots around the chicken before finishing off by adding the vermouth to the pan.  Into the oven it goes, and before long the most delicious aroma will be filling your kitchen.

The recipe comes from the New York Times, and it has garnered over 5,000 reviews.  So, there is consensus—it’s easy to prepare, and it’s delicious.  Can’t ask for any more than that!

Roasted Chicken Provençal

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Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 to 3/4 cup flour
• 3 tbl. olive oil
• 2 tbl. herbes de Provence
• 1 lemon, quartered
• 8 to 10 cloves garlic, peeled
• 6 to 8 medium-size shallots, peeled and halved
• 1/3 cup dry vermouth
• 4 sprigs of thyme, for serving

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Directions

Heat oven to 400^o F.  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 until the chicken skin is very crisp and the meat reaches 165^o F internal temperature.

Serve from the pan or on a warmed platter, garnished with the thyme.

Source:  A recipe from the New York Times