Chicken Provencal



8 bone in chicken thighs, skin on
2 tsp kosher salt
1 tsp black pepper
1/2 cup flout, or as needed
3 tbsp olive oil
2 tbsp herb of Provence
1 lemon, quartered
8 cloves of garlic
5 shallots, halved
1/3 cup white wine
4 sprigs thyme


Preheat oven to 400F. Season the chicken with salt and pepper, then dredge with flout and shake off excess.

Pour oil into a roasting pan, then place the chicken inside. Toss, then sprinkle herbs of Provence and add the lemon, garlic and shallots to the pan. Drizzle the white wine on the chicken mixture and place in the oven.

Roast the chicken for at least 25 minutes, then baste the chicken with the juices.Roast for an additional 25 or more minutes, until skin is crispy on the outside and chicken is done.



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