Roast Chicken Provencal

4 whole chicken legs, or 8 bone-in chicken thighs
2 tsp. kosher salt
1 tsp. black pepper
1/2 cup all-purpose flour
2 Tbsp. olive oil
2 Tbsp. dried Herbes de Provence
1 lemon, cut into 6 wedges
8 garlic cloves, peeled
4 to 6 medium shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of fresh thyme, for serving

Preheat oven to 400 degrees F. Season chicken on both sides with salt and pepper. Put flour on a plate and lightly dredge chicken in it, shaking each piece to remove excess flour.

Swirl olive oil in a roasting pan and place floured chicken in it. Season chicken with Herbes de Provence. Arrange the lemons, garlic cloves and shallots around the chicken, and add the vermouth to the pan.

Put pan in the oven and roast for 25 minutes, then baste chicken with the pan juices.  Continue roasting for an additional 20 to 25 minutes or until the chicken is very crisp and the meat is cooked through.

Serve the chicken, shallots and garlic garnished with the thyme sprigs.

Serves 4
WW Points per serving: 10