Provencal Herb-Roasted Chicken: Mediterranean Bliss Unleashed
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Servings: 4
Calories: 525kcal
Equipment
Ingredients
- 4 chicken quarters 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
- salt as you prefer
Instructions
- 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.
Nutrition
Serving: 4g | Calories: 525kcal | Carbohydrates: 24g | Protein: 27g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1280mg | Potassium: 487mg | Fiber: 3g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 5mg