Poultry

Lemony Roast Chicken with Herbes de Provence

Lemony Roast Chicken

Lemony Roast Chicken

This is a 5-ingredient one dish wonder! Try it, you’ll love it!

  • 8 medium to large shallots, quartered
  • 1 cup capers (or 1-1/2 cup caperberries if you can find them!)
  • 1/2 cup olive oil
  • 4 lemons, quartered
  • sea salt and pepper
  • Herbes de Provence
  • 3 pounds chicken drumsticks or drumsticks and thighs with skin on (about 12 pieces drumsticks)
  1. Preheat oven to 400º F.
  2. In a large deep baking dish, add shallots, capers (or caperberries), and olive oil. Add “one squeeze” lemon juice from each lemon slice and toss them into the dish. (Do not squeeze all the lemon juice out.) Season with salt and pepper and toss.
  3. Season chicken with salt, pepper and Herbes de Provence. Nestle the chicken into the dish. Roast uncovered for 1 hour. About 15 minutes into baking time turn chicken over once.

Camera 360

Adapted from Food and Wine.

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Discussion

4 thoughts on “Lemony Roast Chicken with Herbes de Provence

  1. I love that you add capers! I cook drumsticks pretty often, too. Adding different spices and vegetables helps to get almost a new dish! 😉

    Posted by milkandbun | January 24, 2015, 11:14 pm
  2. Nice, very nice. I love how you’re also a fan of drumsticks and thighs although I might have to sneak in a little bit of white meat for my husband. Frankly I think people just like white meat because it’s easier to cut without the bone.

    Posted by dianeskitchentable | January 5, 2015, 5:43 pm
    • Ah, hadn’t thought of that. I confess, we did eat with our fingers to finish our chicken, albeit with much proper and grace, being mindful to take small bites to avoid any excess mess.
      (I’ve been watching too many British mini-series.)

      Posted by Liuba Bejarano | January 9, 2015, 1:11 pm

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