Poulet Provencal

4 bone-in skin-on chicken thighs

¾ tsp salt

½ tsp pepper

¼ cup flour

1-½ TBS olive oil

1 TBS herbs de provence

1 lemon quartered

4 cloves garlic peeled

3 shallots peeled and halved

¼ cup dry vermouth

1. Preheat oven to 400
2. Season chicken with salt and pepper. Put flour in plastic bag, add chicken and dredge.
3. Swirl oil in roasting plan, distribute chicken skin side up
4. Distribute garlic, shallots, and lemon around chicken, add vermouth to pan, season with herbs de provence
5. In oven 30 min., baste (add vermouth if dry), cook another 30 min. until chicken cooked through and skin crisp
6. Serve garnished with thyme sprigs