Roasted Chicken Provençal

Who doesn't love a good roasted chicken recipe?
This one is so easy and delicious, I've made it several times and it always comes out perfect! 

Roasted Chicken Provençal

Roasted Chicken Provençal

I ran across this recipe on Twitter (who said you have to get all your recipes from Pinterest?). It was featured in the New York Times in a piece on Steven Stolman, a clothing and interior designer and chef. Stolman's book, "Confessions of a Serial Entertainer," had just been published (now almost two years ago). The whole article is a good read, but if you don't have time for that, here's the recipe with a little commentary.

The article suggests serving it with rice or a green salad and "a lot of baguette to mop up the sauce," (which is always delicious!) but I've also served it with garlic mashed potatoes, which is great if you're looking for a heartier meal.  

I'd never cooked with vermouth before this recipe. I've done more than my share of cooking with wine, but always thought vermouth was reserved for martinis. Little did I know, it made the perfect drippings sauce! If you're not into vermouth, white cooking wine works well, too.

*Note: I had everything but the shallots already in my kitchen when I made this, so I just used a small onion instead. If you can get your hands on shallots, I fully recommend it — it takes the flavor to the next level!*

 

Roasted Chicken Provençal

• 4 chicken leg quarters or 8 bone-in, skin-on thighs from 1907 Meat Co. (I always use leg quarters)
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 2 tablespoons Herbs de Provence
• 1 lemon, quartered (Or you can do more if you want! No one is stopping you!) 
• 10 cloves garlic, peeled
• 6 shallots, peeled and halved
• 1/3 cup dry vermouth (or white cooking wine)
• 4 sprigs of thyme, for serving (optional) 

Heat oven to 400°F.
Pour flour in a shallow pan. Season chicken with salt and pepper, and dredge the chicken in it.
Spread oil in a large roasting pan (I used a glass Pyrex because I made a half recipe) and place the chicken in it. 
Sprinkle Herbs de Province over chicken, and arrange lemon, garlic and shallots around the chicken. Add the vermouth to the pan, making sure it's evenly distributed. 
Roast the chicken for 25-30 minutes and baste the chicken with the pan juices.  Add more vermouth if you want, and sometimes I add a few dabs of butter. Roast for another 25-30 minutes, until meat is crisp and cooked through. If the pan is crowded, use a meat thermometer inserted in to the thickest part of the chicken, making sure not to hit bone. Chicken should be cooked to 165°F.
Serve on a warmed platter, garnished with thyme. 

Eating this is a little hands-on, but it's totally worth it.  


Sally Asher is the Communications Coordinator at 1907 Meat Co.