Preheat the oven to 400 degrees Fahrenheit. Sprinkle some salt and pepper over the chicken pieces.
Place some flour on a flat plate and coat the chicken lightly with it, tapping off any extra flour.
In a large roasting pan, swirl the oil and place the chicken coated with flour. Sprinkle the herbes de Provence over the chicken.
Scatter the lemon, garlic cloves and shallots around the chicken, then pour the vermouth into the pan.
Place the pan inside the oven and let it roast for 25 to 30 minutes. After that, spoon the juices from the pan over the chicken.
Roast it for another 25 to 30 minutes, or until the chicken skin is very crispy and the meat reaches a temperature of 165℉ or 71℃.
Serve garnished with a few sprigs of thyme.
