Roasted French Chicken Legs

December 28, 2017

Roasted French Chicken Legs

  • 6 chicken legs
  • 1 tsp ground black pepper
  • 3 tsp kosher salt
  • ½ cup flour
  • 3 Tbsp All You Can Spice Herbes de Provence
  • 3 Tbsp olive oil
  • 1 onion halved and sliced 
  • 10 cloves peeled garlic
  • 1 medium lemon, quartered 
  • ¾ cup sweet vermouth

1. Preheat oven to 400 degrees. Rub salt and pepper into chicken (make sure to get under and on top of the skin). Lightly dredge the chicken in the flour. Shake off excess. Then sprinkle the All You Can Spice Herbes de Provence on each leg to coat thoroughly. 
2. Coat a large roasting pan with the oil and then cover the bottom with the sliced onions. Place the chicken on top, and spread the garlic and lemon around the pan and close to the chicken. Add the vermouth and tilt the pan until it spreads evenly. 

3. Place the pan in the oven and cook for 25 minutes. Take a brush, dip it in the juices, and brush each leg completely. Cook for another 25 minutes, or until chicken is cooked through.

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