Roast Chicken Provencal

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat, while thighs are more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Broth adds flavor without alcohol, and vinegar is a budget-friendly substitute.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories, and canned olives are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is cost-effective.

Put the chicken thighs in a glass or ceramic dish in a single snug layer and place uncovered in the fridge overnight for crispy skin.

Preheat the oven to 400°F.

Pour 4 tablespoons of olive oil into the bottom of a metal roasting pan and swirl to coat.

Sprinkle the top of the chicken thighs with kosher salt and freshly ground black pepper.

Place 1/2 cup of flour in a shallow bowl and dredge the chicken skin side only in the flour, shaking off the excess before placing skin side up in the pan with space between the thighs.

Sprinkle 2 tablespoons of herb de Provence evenly over the top of the chicken.

Cut 2 lemons into quarters, reserving the third lemon for later.

To separate the garlic cloves, place the bulb inside a small zip lock bag, leaving an inch open, and press with the heel of your hand until it breaks apart. Remove and peel all the cloves.

Cut the ends off the shallots, cut them in half lengthwise, peel them, and shave off the root end.

Scatter the shallots, garlic, and lemon around the chicken in the roasting pan.

If prepping the night before, store covered with plastic in the fridge. Remove chicken from the fridge 30 minutes before roasting.

Add the 2/3 cup of dry vermouth and 1/2 cup of chicken stock to the pan, being careful not to get any on the skin.

Roast the chicken for 30 minutes.

After 30 minutes, baste the chicken with the accumulated juices and return to the oven for another 25 minutes.

After 25 minutes, check the internal temperature of the largest thigh without touching the bone; it should be at least 165°F.

Shave off the ends of the reserved lemon and cut it into 8 wedges, removing seeds if possible, and place in a bag for garnish.

Remove the shallots and garlic to a bowl, squeeze juice from a couple of the cooked lemon wedges into the bowl, and discard the wedges.

Add a couple spoonfuls of the liquid from the pan to the bowl, being careful not to add too much to keep the spread thick.

Add freshly ground pepper and salt to taste, and process the mixture in a food processor until smooth.

Taste for salt, pepper, and lemon, adding fresh lemon if needed to brighten the flavor.

Add the 2 tablespoons of butter and process until smooth, then place the spread in a bowl and refrigerate until serving.

Cooking Techniques

Equipment Needed

Spice Level: