baked chicken

INGREDIENTS:
4 bone-in, skin-on Chicken Quarters {or a combination of thighs and drumsticks}
1 Cup All-Purpose Flour
Salt and Black Pepper
2 Tbsp Extra Virgin Olive Oil (Butter Infused Olive Oil and Eureka Lemon Olive Oil work well here!)
3 Tbsp Butter
Herbes de Provence
1 lemon, halved
2 shallots, peeled and halved lengthwise
1/4 Cup dry white wine

For the Gravy
2 Tbsp 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

DIRECTIONS:
FOR THE BAKED CHICKEN: Drizzle two Tbsp of olive oil into a roasting pan and add three Tbsp butter. Preheat your oven to 375, and place the the roasting pan, with the oil and butter, into the oven while it preheats.

Meanwhile, in a bag (or resealable gallon-size bag) add the cup of all-purpose flour and a couple pinches of coarsely-ground black pepper. Close the bag and shake to combine.

Drop two leg quarters into the flour/pepper bag, hold the bag closed, and shake to coat the chicken with the flour mixture. Remove each piece of chicken, one leg quarter at a time, and shake off any excess flour back into the bag. Repeat this process with the remaining chicken pieces.

Once the oven is heated to 375F, remove the roasting pan. Position the flour-coated chicken pieces evenly in the roasting pan. Add the peeled, halved shallots, and the lemon halves to the pan, and finally, pour in 1/4 Cup of dry white wine. 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 and bake for twenty minutes. After twenty minutes, carefully remove the roasting pan from the oven, tip the pan gently and use a spoon or baster to scoop up the wine-infused drippings. Spoon these drippings (or distribute, using the baster) over top of the chicken pieces. Return the pan to the oven for about twenty more minutes.

Take out the roasting pan from the oven once more, collect and re-distribute more of the pan drippings over the top of the chicken, before returning the pan to the top third of your oven. Bake for 15-20 minutes more, or until the skin on the chicken pieces is crispy and golden brown.

FOR THE GRAVY: Remove the chicken to a serving platter and the drippings from the pan into a two-cup liquid measuring cup. Allow to cool slightly.

Once the pan juices settle and the fat rises, skim two Tbsp of fat from the cup and add it to a saucepan. Skim the remaining fat off the top of the measuring cup and discard. This should leave at least 1 Cup of pan juices. Add 1 cup (or so) of chicken broth to the pan juices to make a total of two cupsful.

In the small saucepan with the two Tbsp of fat, add two Tbsp of all-purpose flour. Whisk mixture continuously for 1-2 minutes, before adding the 2 Cups of chicken pan juices/broth. Squeeze in one half of the roasted lemons,  and an additional 1/2 tsp of Herbes de Provence. Season with kosher salt and black pepper to taste.

Let the gravy bubble, while you whisk, until it thickens to desired consistency.

Serve baked chicken topped with gravy.

Adapted from simplyscratch.com