Eggs, Meat, Seafood, EVR: Effort Vs Reward, International Recipe, Main Course Dish

Roasted Chicken Provençal

This NY Times Recipe is Spot On—One Pan Wonder

I so jumped on this recipe: it skipped a sauté stage and got right down to serious flavor by roasting all ingredients in one pan at one time

SERVES 4

INGREDIENTS: Herbes de Provence is a Mediterranean herb blend with rosemary, thyme, sage and more. Try blends around

  • chicken legs – 4 [or 8 bone-in, skin-on chicken thighs]
  • sea salt – 1 1/2 tsp
  • pepper – 1 tsp
  • flour – ¾ cup
  • baking powder – 1/4 tsp [optional] for crisper skins
  • olive oil – 3 TBS
  • herbes de Provence – 2 TBS
  • lemon – 1, quartered
  • garlic – 8 to 10 cloves, peeled
  • shallots – 4 to 6 medium-size, peeled and halved [or red onion, quartered]
  • dry vermouth – ⅓ cup [or sherry]
  • ADD-INS: handful of olives, spoonful of capers

INSTRUCTIONS: Find a heat safe pan that will keep the chicken fairly close in a single layer. I keep a salt shaker full of baking powder and use it sparingly over chicken skin to promote crispness. Sprinkle then lightly brush into the skin.

  1. Preheat the oven to 400º
  2. Season the chicken with salt and pepper
  3. Lightly dredge the chicken in the flour
  4. Add the oil to the roasting pan
  5. Lay in the chicken, sprinkle and lightly brush baking powder over skin [optional]
  6. Top with the herb blend
  7. Surround the chicken with the remaining ingredients and add the wine
  8. Roast for 25-30 minutes, then baste the chicken
  9. Rotate the pan and continue to roast for 25-30 more minutes
  10. Serve with fresh herbs like thyme or parsley

L: Ready for the Oven R: Served with Quinoa and Ruby Kraut with Sesame Seeds

Recipe adapted, original by Steven Stolman

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