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–+ servings
Chicken Provencal

Roast chicken Provençal with shallots, green olives and cherry tomatoes

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Ingredients

Serves 4 people
  • 6-8 bone in chicken thighs
  • 1/2 cup flour Dried herbs like thyme/oregano (optional and if you have on hand- I’ve actually seen “herbs de Provence”at the market but it’s rare and kind of $$ so up to you and not required)
  • 1 cup cherry tomatoes
  • 1 cup green olives
  • Thyme sprigs
  • Marjoram sprigs
  • Rosemary sprigs
  • 2 lemons
  • 1 head of garlic (yes you’ll need that much)
  • salt/pepper
  • 1/3 cup vermouth
  • Olive oil

Instructions 

  • Wash and pat dry your chicken. Coat in salt,pepper and dried herbs (if you’re using) and then dredge in flour. 
  • In a roasting pan, add olive oil and spreadaround. Neatly position your chicken a few inches apart in the pan. Peel andquarter your shallots and cut your lemon into pieces. Peel garlic but leave infull clove form. Arrange lemon, shallots, olives, tomatoes, garlic and freshherbs around your chicken. 
  • Season again with salt/pepper/ dried herbs androast on 400 for about 20 min. Check and make sure your chicken is moist, andadd a squeeze of lemon if it’s feeling dried out. Cook for another 12 min orso. 
  • Remove, and enjoy with a few more squeezes oflemon!