Roasted Chicken Provençal

Most mornings, I check in with the New York Times cooking friend app, either before coffee or after exercise, and sometimes, if I’m being honest, I peruse it while out walking. I know that walking should be a sacred experience, one in harmony with nature; yet, as a modern human, my brain craves novelty. That damn phone consistently pulls at me, seeking to give me a dopamine hit.

Dopamine hit or not, here is a recipe that consistently delivers and satisfies: Roasted Chicken Provençal from Steven Stolman, adapted by Sam Sifton.

I’ve made it for an informal family dinner. I’ve made it for a fancy formal dinner. I’ve made it for informal and fancy guests. It works every time. 

With the giddy-up holiday season rolling in faster than a thunderstorm, it’s a recipe I recommend having in your back pocket. It will not disappoint, and you will come off as a Roasted Chicken Provençal rock star.

Here is a first-time beginner tip: do not put the legs or thighs skin down in hopes of creating a crisp skin for the first 25 to 30 minutes; that precious skin will stick to the pan, and when you try to turn it over carefully, it will tear from the meat. Position the chicken pieces skin-side up and have a good baster on hand. That pan juice is liquid gold, and by basting the meat at reasonable intervals during the final roasting session, you will have gorgeous, crisp skin and juicy, delicious meat. I’ve even added more vermouth to the pan as the cooking session progresses. Keep a good eye on the whole thing, and you will be absolutely delighted.