Roasted Chicken Provençal

cooking.nytimes.com

"It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce."
SAM SIFTON, NYTimes Cooking
TIME: 1 hour 15 minutes

4 chicken legs 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

Directions at cooking.nytimes.com

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