ROAST CHICKEN PROVENÇAL WITH SHALLOTS, GREEN OLIVES AND CHERRY TOMATOES

This is a great one for a Sunday dinner: roast chicken Provençal with shallots, green olives and cherry tomatoes. It’s all cooked together so pretty easy and quick. “Provençal” is really about the sauce made from herbs, tomatoes and garlic... so you can get creative with the other veggies you add to the pan. I added olives and shallots, but I’ve also seen it done with dates or other veggies. You could def add some sliced potatoes if you wanted to throw a carb in there. I also love that the chicken gets a great little crisp on the outside without having to pan sear (allll done in the oven). Def give it a try and let me know what you think!

Recipe:
6-8 bone in chicken thighs
1/2 cup flour
Dried herbs like thyme/ oregano (optional and if you have on hand- I’ve actually seen “herbs de Provence” at the market but it’s rare and kind of $$ so up to you and not required)
1 cup cherry tomatoes
1 cup green olives
Thyme sprigs
Marjoram sprigs
Rosemary sprigs
4 shallots or 2 shallots and 1 onion
2 lemons
1 head of garlic (yes you’ll need that much)
Salt /pepper
1/3 cup vermouth
Olive oil

Wash and pat dry your chicken. Coat in salt, pepper and dried herbs (if you’re using) and then dredge in flour. In a roasting pan, add olive oil and spread around. Neatly position your chicken a few inches apart in the pan. Peel and quarter your shallots and cut your lemon into pieces. Peel garlic but leave in full clove form. Arrange lemon, shallots, olives, tomatoes, garlic and fresh herbs around your chicken. Season again with salt/pepper/ dried herbs and roast on 400 for about 20 min. Check and make sure your chicken is moist, and add a squeeze of lemon if it’s feeling dried out. Cook for another 12 min or so. Remove, and enjoy with a few more squeezes of lemon!