Roasted Chicken Provençal
Updated July 20, 2025
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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!
Do not skip over this easy, WEEKNIGHT (yes, weeknight) recipe. This dish was so hands off. You will need to plan for the oven time, which was about an hour. I used skin on bone-in thigh and drumsticks. In the roasting u used 15 gloves of garlic, 4 shallots and 2 additional lemons. I also didn’t have vermouth so came up with my own mix of chicken broth, citrus vinegar and cut pats of butter. Such a delicious dish. The pan sauce was out of this world. Served with rice but will try with potatoes next time. This would also make a great entertaining dish since it’s little to no prep.
I subbed 2 cut in half boneless breasts as I didn’t have the legs or thighs. I only seasoned with pepper before flour dredging. Adjusted flour to 1/4 Cup. 1 Tbsp. Herbes de Provence, 1 lemon as written, 3 huge garlic cloves sliced coarsely. 2 small shallots & 1/6 Cup dry vermouth. Did @ 375° 30, then 25 minutes. Wonderful! Next time will double for more sauce.
This is a keeper! A few specs and mods: I used thighs. Brined with salt and herbes de prevence for an hour beforehand. Added chopped mushroom medley to the pan. Subbed cognac for the vermouth. 30 min first round; 25 second round.