- 4
- 15 mins
- 75 mins
Ingredients
- For the GRAVY:
- 4 bone-in, skin-on Chicken Quarters {or a combination of thighs and drumsticks}
- 1 cup All Purpose Flour
- Salt and Black Pepper
- 2 tablespoons Olive Oil
- 3 tablespoons Butter
- Herbes de Provence
- 1 lemon halved
- 2 shallots, peeled and halved lengthwise
- 1/4 cup Dry White Wine
- 2 tablespoons fat drippings from pan
- 1 cup of the Pan Juices
- 1 cup Chicken Broth
- juice from the roasted Lemons
- Salt and Black pepper, to taste
- Herbes de Provence, to taste
Preparation
Step 1
FOR THE BAKED CHICKEN: Drizzle two tablespoons of olive oil into a roasting pan and add in three tablespoons of butter. Preheat your oven to 375 and slide the roasting pan into the oven while it preheats.
Meanwhile, in a bag {or re-sealable gallon size bag} add in the cup of all purpose flour and a couple pinches of coarse-ground black pepper. Close off the bag and shake to combine.
Drop in two leg quarters, close the bag and shake to coat the chicken. Remove each leg quarter, one at a time, and shake off any excess flour. Repeat with the remaining chicken pieces.
Once the oven is preheated, carefully remove the roasting pan. Place each flour-coated chicken piece into the roasting pan. Add in the peeled, halved shallots, the lemon halves and pour in 1/4 cup of dry white wine into the pan. Sprinkle each chicken piece with a couple of pinches of Herbes de Provence, kosher salt and a little more black pepper.
Return the roasting pan to the lower third of your oven for twenty minutes. After the first twenty are up, carefully remove the chicken from the oven, tip the pan and use a spoon to scoop up the wine infuse drippings and spoon it over top of the chicken. Return the pan to the oven for twenty more minutes.
Remove once more, spoon more of the pan drippings over the top of the chicken and return the pan to the top third of your oven and bake for 15-20 minutes more or until the skin is crispy and golden brown.
FOR THE GRAVY: Remove the chicken to a platter and pour the pan drippings into a two-cup liquid measuring cup.
Once the juices settle and the fat rises, skim two tablespoons of fat and add it to a sauce pan. Skim the remaining fat off the top and discard, this should leave about 1 cup {or more} of juices behind. Pour in 1 cup {or equivalent} of chicken broth to the pan juices until it equals two cups.
In the small saucepan with the two tablespoons of fat, add in two tablespoons of all purpose flour. Whisk constantly for 1 to 2 minutes before pouring in the 2 cups of chicken juices/broth. Squeeze in one half of the roasted lemons, a 1/2 teaspoon of Herbes de Provence and season with kosher salt and black pepper to taste.
Let the gravy bubble while you whisk until it thickens.
Serve baked chicken with a spoonful {or two} of gravy.
Enjoy!