Chicken, Roasted Provencal Serves 4

Preheat oven to 400. Season the chicken w s&p. Put flour in shallow pan and lightly dredge chicken w it, shaking pieces to remove excess flour. Swirl oil in large roasting pan and place floured chicken in it. Season the chicken w the herbes de Provence. Arrange lemons, garlic cloves and shallots around the chicken, and then add vermouth to the pan. Put pan in oven and roast for 25-30 minutes, then baste w pan juices. Continue roasting 25-30 min more or until chicken is very crisp and meat cooked through. Garnish w thyme.

Chicken legs 4 or 8 bone-in, skin on thighs
​Salt 2 tsp kosher
Pepper 1 tsp
Flour 1/2-3/4 c
Olive Oil 3 T
Herbes de Provence 2T (rosemary, thyme, bay leaf, lavender, marjoram, chervil, sage)
Lemon 1 quartered
Garlic 8-10 cloves, peeled
Shallots 4-6 medium, peeled and halved
Vermouth 1/3 c dry
Thyme 4 sprigs for garni