Roasted Chicken Provencal

Ingredients:

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons of kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons of olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves of garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/2 cup of dry vermouth
4 sprigs of thyme, for serving

Heat oven to 400°. 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.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with herbes de Provence. Arrange the lemon, garlic cloves and

shallots around the chicken, then add the vermouth to the pan.

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.

Serve in the pan or on a warmed platter, garnish with the thyme.