Roasted Chicken Provencal

INGREDIENTS
4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ to ¾ cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
10 -15 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
3/4 cup dry white wine (or vermouth)
4 sprigs of thyme, for serving

PREPARATION

1. Heat oven to 425°F. 
2. Season the chicken with salt and pepper and lightly dredge with flour. 
3. Heat a large heavy bottomed pan, and swirl the oil in it.
4. Add in the floured chicken and brown for 5 minutes. Do not flip and brown the other side of the chicken. (Or you may skip the browning step)
5. Season the chicken with the Herbes de Provence. 
6. Arrange the lemon, garlic cloves and shallots around the chicken, then add the wine  to the pan.
7. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. 
8. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
9. Serve in the pan or on a warmed platter, garnished with the thyme.
10. Served with rice or baguette to mop sauce, and a salad.

Adopted from Sam Sifton