Provencal Baked Chicken

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(with a few ideas from the New York Times)

4 bone-in, skin-on chicken thighs, and 2 split breasts, bone-in skin on split in half again
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
½ to ¾ cup all-purpose flour
about 4 Tablespoons fruity olive oil, enough to coat the bottom of the pan
2 tablespoons Herbes de Provence
1 lemon, cut into 8 pieces
8 to 10 cloves garlic, peeled or more to taste
6 to 8 medium-size shallots, peeled and halved
1/3 cup dry vermouth or white wine
4 sprigs of fresh thyme

Make the Dish;
Preheat the oven to 400 degrees.

Season the chicken with salt and pepper. Add the flour into a shallow dish, and dredge the chicken in it, shaking the pieces well to remove any excess flour.

In a roasting pan large enough to fit the chicken with alittle room around the pieces, (a 9" x 13" pan works well), add the oil and swirl it around to coat the bottom. Place the floured chicken, skin side up, into it. Evenly sprinkle the chicken with the herbes de Provence, and tuck the lemon pieces, garlic cloves and shallots around and under the chicken. Add the vermouth to the pan. and toss the thyme sprigs over the chicken.

Place the pan in the preheated oven, and roast for 25 to 30 minutes. Baste with the pan juices, and continue roasting for another 25 to 35 minutes, or until the chicken skin is very crisp and the meat is cooked through.

Serves 4 YUM!!! LESSONS Learned:
1. Get the best chicken you can find. It will make a big difference.
2. The pan should fit the chicken in one layer with a little bit of space around the pieces. A 9" x 13" pan works well.
3. Serve it right out of the pan--- less dishes to wash.
4. You can easily cut this recipe in half, but I suggest making the full recipe, because the leftovers will be just as delicious!