Provençal Roasted Herbed Chicken
Inspired by the sun-drenched fields of Provence, this dish is infused with fragrant herbs like thyme, rosemary, and lavender, and roasted to golden perfection with garlic, lemon, and olive oil. It’s simple enough for a cozy weeknight dinner yet impressive enough for guests—classic French countryside cooking at its best.
- Serves
- 4
Directions
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Season and Dredge: Season the chicken thighs generously with salt and pepper. Place the flour in a shallow dish and lightly dredge each piece of chicken, shaking off any excess. Sprinkle the herbes de Provence and rosemary evenly over the chicken.
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Pan Roast: Drizzle the olive oil into a large skillet and heat over medium heat. Place the floured chicken pieces in a single layer, skin-side down. Sear the chicken for 5 minutes, or until the skin is golden and crisp. Flip the chicken over, then build the sauce.
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Build Sauce: Nestle the lemon quarters, garlic cloves, and halved shallots around the chicken. Pour the vermouth into the pan, then add the chicken broth. Allow to simmer for 15 minutes, making sure the liquid doesn’t evaporate or reduce too much. Cook meat to an internal temp of 165°F.
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Serve: Transfer from the pan to a warmed platter or directly onto plates. Garnish with sauce and fresh thyme sprigs.
From Shawnie's class “A Provençal Sunday Supper”
