Provence Chicken

Golden roasted chicken, sweet caramelized shallots, bright lemon, and fragrant herbs come together in this rustic Provence Chicken recipe. Lightly dusting the chicken with flour creates a beautifully crisp, golden skin while the vermouth, roasted lemons, and pan juices transform into an elegant sauce that’s perfect for spooning over mashed potatoes, rice, or slices of crusty bread. Despite its sophisticated flavor, this is an easy one-pan dinner that’s simple enough for a weeknight yet impressive enough for guests.

Dry vermouth adds wonderful depth, but dry white wine can be substituted.

Save

Why You’ll Love This Recipe

• One-pan meal with easy cleanup
• Crispy, golden chicken with tender, juicy meat
• Rich pan sauce made from roasted lemons, shallots, and vermouth
• Classic French-inspired flavors with minimal effort
• Perfect for entertaining or cozy family dinners

Ingredients

• 2½ to 3 pounds bone-in, skin-on chicken thighs and drumsticks
• ½ cup all-purpose flour
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 6 medium shallots, peeled and halved
• 2 lemons, one sliced and one cut into wedges
• ½ cup dry vermouth
• 1 tablespoon Herbes de Provence
• 3 cloves garlic, minced
• ½ cup low-sodium chicken broth
• 2 tablespoons fresh parsley, chopped

Save

How It Comes Together

• Preheat the oven to 400°F.
• Pat the chicken dry with paper towels. In a shallow bowl, combine the flour, salt, and pepper. Lightly coat each piece of chicken in the seasoned flour, shaking off any excess.
• Heat the olive oil and butter in a large oven-safe skillet or Dutch oven over medium-high heat.
• Place the chicken skin-side down and cook for 4 to 5 minutes until golden brown. Turn and brown the other side for another 3 minutes. Transfer to a plate.
• Add the shallots to the pan and cook for 3 to 4 minutes until they begin to soften. Stir in the garlic and cook for another 30 seconds.
• Pour in the vermouth, scraping up any browned bits from the bottom of the pan. Add the chicken broth, lemon slices, Herbes de Provence, and a few lemon wedges.
• Return the chicken to the skillet, skin-side up.
• Transfer the pan to the oven and roast for 35 to 45 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crisp and golden.
• Remove from the oven and let rest for 5 minutes.
• Sprinkle with fresh parsley and serve with the roasted shallots, softened lemons, and plenty of the pan sauce.

Tips for Success

• Patting the chicken dry helps create crispier skin.
• Don’t overcrowd the pan when browning the chicken.
• Dry vermouth adds wonderful depth, but dry white wine can be substituted.
• Fresh lemons become sweet and mellow as they roast—don’t skip them.
• For extra crispy skin, broil the chicken for 2 to 3 minutes before serving.

Serving Suggestions

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed green beans
• Roasted asparagus
• Rice pilaf
• Warm crusty French bread for soaking up the sauce
• A simple green salad with a light vinaigrette

Make Ahead

• The chicken can be browned up to one day in advance. Store it in the refrigerator, then assemble and roast just before serving.
• Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the crispy skin.

Recipe Variations

• Substitute boneless chicken thighs and reduce the roasting time.
• Add small baby potatoes to the pan before roasting for a complete meal.
• Include mushrooms or cherry tomatoes for extra vegetables.
• Use fresh thyme and rosemary if Herbes de Provence isn’t available.