Perfectly wonderful dinner: Roasted Chicken Provençal
The underlying recipe is by Sam Sifton, but I’ve modified it in a few ways, including sequence. Here is my version:
9 bone-in, skin-on chicken thighs
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper
½ to ¾ cup all-purpose flour
3 tablespoons olive oil
2 lemons, cut in sixths or eighths
20-30 cloves garlic, peeled
8-10 medium-size shallots, peeled and halved
1/2 cup dry vermouth
2 tablespoons herbes de Provence
Heat oven to 400 degrees. Put the flour in a plastic bag, season it with the salt and pepper, then shake the chicken in the bag, three thighs at a time. Shake the pieces to remove excess flour.
Swirl the oil in a roasting pan, and place the floured chicken in it, skin side up. Arrange the lemon, shallots, and garlic cloves around and between the chicken thighs, then add the vermouth to the pan.
Season the chicken with the herbes de Provence.
Put the pan in the oven, and roast for 30 minutes, then baste it with the pan juices (which will take care of any flour on top of the chicken). Continue roasting for another 30 minutes, or until the chicken is very crisp and the meat cooked through.
Serve in the pan or on a warmed platter.
I try to put a lemon section so that each thigh is surround (4 lemon sections around the thigh, though the same section serves as well for the adjacent thigh), and do likewise with the halved shallots and the peeled garlic, though with the garlic I tend to go with two for each side.
Really an extremely tasty recipe. Today I used Meyer lemons, which are very thin-skinned.