Sunday dinner is a tradition in our family. Whether it is just the four of us or we're having company, roasted chicken is an easy go-to for any crowd. This simple recipe full of traditional French flavors, including Calicutts Herbes De Provence with its notes of lavender, will have you dreaming of spring.
- 8 Chicken quarters, skin- on
1 Tbsp Calicutts Herbes De Provence
- 2 tsp Calicutts Salt & Pepper
¼ cup Dry white wine
- 4 Shallots, quartered
- 8 Cloves garlic, whole and peeled
- 1 Lemon, quartered
- 4 Thyme sprigs
Preheat your oven to 425 degrees Fahrenheit.
Season the chicken thighs with half of the Herbes de Provençe and Salt & Pepper under the skin and half on top of the skin.
Add the dry white wine, shallots, garlic, lemon, and thyme to a baking dish. Place a cooling rack over the baking dish. Place the seasoned chicken thighs on top of the cooling rack then carefully transfer them into your oven.
Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Remove the thyme and lemon from the baking dish. Squeeze the juice from the lemons into the baking dish before discarding them then serve the chicken thighs with the shallots, garlic, and juices.