Categories: Whole30

Ingredients

• 4 chicken legs or 8 bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 to 3/4 cup almond flour
• 3 tablespoons olive oil
• 2 tablespoons herbes de Provence
• 1 lemon, quartered
• 8 to 10 cloves garlic, peeled
• 4 to 6 medium-size shallots, peeled and halved
• ⅓ cup white wine

Directions

1. - Heat oven to 400 degrees. Season the chicken with salt and pepper.

2. - Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.

3. - Swirl the oil in a large roasting pan, and place the floured chicken in it.

4. - Season the chicken with the herbes de Provence.

5. - Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.

6. - Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices.

7. - Add green beans or your choice of vegetable to the pan, then

8. - Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.

Email to a friend | Print this recipe | Back