4 chicken legs or 8 thighs
2 tsp. kosher salt
1 tsp. pepper
1/2 cup flour

  • season chicken with salt and pepper and dredge in flour, shaking off excess

3 tbsp. olive oil
1 tbsp. herbes de provence
1 lemon, quartered
12 cloves garlic, peeled and halved
4 shallots, peeled and quartered
1 cup white wine

  • oil a rimmed baking sheet
  • place chicken in the pan and season with herbes de provence
  • juice lemon into the pan and add garlic, shallots, and wine
  • bake at 400°F for 25-30 minutes, then baste with juices
  • bake an additional 25-30 minutes, until internal temperature reaches 165°F

source: https://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal

05/07/2024: made this last night and it was quite good, but with a few flaws:

  • not enough liquid to braise as directed
  • too many shallots and they were charred (related to the liquid)
  • using a 9x12” pan, there was not enough space
  • not much lemon flavor

updating the recipe to address those issues.