- ½ lemon
- 6 cloves of garlic
- 3 medium-size shallots
- 2 chicken legs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons Herbes de Provence
- ¼ cup dry vermouth
- 4 sprigs of thyme, for serving
- Preheat the oven to 400 degrees F.
- Cut the lemon into wedges. Peel the garlic. Peel the shallots and cut them into halves.
- Season the chicken legs with salt and pepper.
- Put the flour in a shallow pan and lightly dredge the chicken legs in it. Shake the legs to remove excess flour.
- Swirl the olive oil in a large roasting pan and place the chicken legs in it.
- Season the chicken legs with Herbes the Provence.
- Arrange the lemon wedges, the garlic cloves and the shallots around the chicken.
- Add vermouth to the roasting pan.
- Put the roasting pan in the oven and roast for approximately 30 minutes.
- Baste the chicken legs with the pan juices, and then continue roasting for another 20 – 30 minutes until the chicken is cooked through.
- Decorate with sprigs of thyme before serving.
About Herbes de Provence
Herbes de Provence is a mixture of dried herbs. Commercial blends inspired by the Provence region of France became available under this name in the 1970s. Herbes de Provence is not a name with a EU Protected Geographical Status and the exact ingredients will vary from one manufactorer to another.
A typical Herbes de Provence mix will contain:
- Summer savory
Examples of other herbs that are quite often found in commercially available Herbes de Provence mixtures are oregano, basil, fennel and sage.
Lavender is a popular ingredients for Herbes de Provence mixtures intended for the North American market, but rare in other parts of the world.