Roasted Chicken Provençal
Updated July 21, 2025
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4chicken legs or 8 bone-in, skin-on chicken thighs
- 2teaspoons kosher salt
- 1teaspoon freshly ground black pepper
- ½ to ¾cup all-purpose flour
- 3tablespoons olive oil
- 2tablespoons herbes de Provence
- 1lemon, quartered
- 8 to 10cloves garlic, peeled
- 4 to 6medium-size shallots, peeled and halved
- ⅓cup dry vermouth
- 4sprigs of thyme, for serving
Nutritional analysis per serving (4 servings)
682 calories; 43 grams fat; 10 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 8 grams polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 37 grams protein; 814 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Serve in the pan or on a warmed platter, garnished with the thyme.
Private Notes
Comments
I've made this about 5 times now, and it’s not much work relative to the super pay-off. I use a lot more garlic and shallots - like about 20 cloves of garlic and about 1.5 cups of shallots. I found a really good vermouth recently that blows the traditional Martini & Rossi away. The name is Dolin, and it's their blanc style. Found that it tastes great over ice too!
Brands of herbes de Provence that have a good amount of fennel seem to flavor this dish the best.
Did you bake with chicken skin side down or up? It's not clear in the recipe.
These are some marvelous and helpful notes. They recall a couple of truisms about the kitchen. First, "a large roasting pan" means different things to different people. One with relatively high sides will yield more "juice" than one with low. Second, oven temperatures vary. Roasting chicken in a 400-degree oven for an hour should almost by definition yield crisp skin. No? Maybe 425 on your oven will yield true 400. Love the idea of adding some knobs of butter! Cook on!
Absolutely loved this! As other reviewers noted, at the 30 minute mark (basting and returning to oven), I added about 1 C chicken broth. The result was a wonder lucious gravy to drizzler over the chicken or sop up with some good bread...or over potatoes, rice, or noodles if you are so inclined.
Fantastic recipe, presents well and tastes even better!
I just did this recipe in a dutch oven, did not work well. Definitely not enough liquid to baste so gooey flour on top. Had to transfer the whole thing to a sheet pan to finish it off. Will use a shallow roasting pan next time, would like to get this dish right because the flavors were great!
I did mine in a dutch oven as well and, as other noted, did add more liquid (about 1 C chicken broth) midway (at the basting time mark) thru and had plenty of gravy.