Poulet Provencal

12 bone –in ,skin-on chicken thighs

2 teaspoons kosher salt

1.5 tsp ground black pepper

¾-1 cup all purpose flour

4.5 tablespoons olive oil

3 tablespoons Herbs of Provence

3 small lemons quartered

12 – 15 garlic cloves peeled

9 shallots peeled and halved

¾ cup dry vermouth

prep

1)preheat oven to 400

2)season chicken with salt and pepper. Put flour in plastic bag-put chicken in and dredge

3)swirl oil in large roasting pan-place chicken in, skin side up. Season the chicken with the Herbs of Provence..Distribute garlic, shallots, and lemon around the chicken.. Then add vermouth to pan

4)place in oven 25-30 min. check baste with pan juices, add more vermoujth if dry. continue roasting another 25-30 min. chicken should be cooked through and skin crisp

5) serve garnish with sprigs of thyme