Roasted Chicken Provençal
Updated July 20, 2025
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons 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
⅓ cup dry vermouth
4 sprigs of thyme, for serving
Nutritional analysis per serving (4 servings)
35 grams carbs; 189 milligrams cholesterol; 682 calories; 21 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 43 grams fat; 5 grams fiber; 814 milligrams sodium; 37 grams protein; 7 grams sugar
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!
Halved amount of chicken to 4 bone-in thighs but otherwise followed full recipe (e.g., 3T olive oil, used nearly 2/3 cup Dolin dry vermouth, halved 5 med shallots, except mistakenly sliced about 6 of the garlic cloves, but that worked out fine). Baked at 400 on convection roast in Le Creuset #26 skillet, skin side up, middle rack; basted after 25 mins, and it was ready about 18 minutes later. Attractive, crispy skin, and really moist and delicious. Will make this again!
Made with skinless breasts because that's what I had, but know that skin-on is the way to go. Doubled lemon, punched up the garlic with 10-15 cloves and tripled amount of vermouth. roasted 20mins , basted, then roasted another 20 mins. We loved it!
Love to prepare this recipe ..tastes so good and the aroma when cooking is wonderful !