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Joan Saab’s

Roasted Chicken

Provencal

NUMBER OF SERVINGS: 4 PREP TIME: 15 minutes COOK TIME: 1 hour

INGREDIENTS:
4 chicken legs or 8 bone-in, skin-on chicken thighs (or boneless and skinless thighs or
breasts are fine)
2 tsp kosher salt
1 tsp freshly ground black pepper
½ to ¾ cup all-purpose flour
3 tbsp olive oil
2 tbsp Herbes de Provence
1 lemon, quartered
8-10 cloves garlic, peeled
4-6 medium-size shallots, peeled and halved (for extra flavor, triple the shallots)
⅓ cup dry vermouth
4 sprigs of thyme, for serving

DIRECTIONS:
Heat oven to 400° F. Season the chicken with salt and pepper. Put the flour in a shallow pan,
and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken
with the Herbes de Provence. Arrange the lemon, garlic cloves and shallots around the
chicken, then add the vermouth to the pan.

Put the pan in the oven, and roast for 25-30 minutes, then baste it with the pan juices.
Continue roasting for another 25-30 minutes, or until the chicken is very crisp and the meat
cooked through.
Serve in the pan or on a warmed platter, garnished with the thyme.

JOAN SAAB is the Interim Dean of the Faculty of Arts, Sciences & Engineering; Susan B. Anthony
Professor of Art History & Visual and Cultural Studies.
During this season of “thanks,” I am most grateful for being able to spend time with my family!