Ramona Singer shared a super easy and delicious looking chicken recipe on her Instagram over the weekend and I decided to give it a try. She was hosting a dinner party in the Hampton’s and said she loved this recipe because it was so simple and you can make it ahead of time. Plus it’s a crowd pleaser. Well, spoiler alert- it was absolutely delicious! You HAVE to try this recipe!!
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- 3 Tablespoons Olive Oil
- Salt & Pepper
- 4-6 Chicken Thighs – Bone in, skin on recommended (but will be ok if boneless and skinless- just stick to the thighs for more flavor than a breast)
- 1 Cup flour – it’s ok if it’s a little less you just need enough to coat each piece of chicken
- 1 Lemon
- 2 Shallots
- 4 Garlic Cloves
- 1/2 Cup White Wine – pick something dry I used a Sauvignon Blanc because sadly Trader Joe’s did not have any Ramona Pinot Grigio
- 1 Tablespoon Herbes de Provence
- Preheat the oven to 400.
- Coat the bottom of a baking dish with 3 tablespoons of olive oil (I used 8×8″ square ceramic dish, Ramona used about a 9×13″ glass bottom dish). You just don’t want to use a cookie sheet pan because this recipe is juicy.
- Take the chicken out of the package and season with salt and pepper on both sides.
- Coat the chicken with flour. Ramona put the flour in a gallon sized bag to keep it from getting messy. I didn’t want to waste a plastic bag so I did it in a big bowl. Place the chicken in the baking pan. It’s ok if the pieces are touching.
- Cut lemons into 4 quarters and place between chicken pieces in pan.
- Cut the 2 shallots in half and place between chicken pieces in pan.
- Place peeled garlic cloves between chicken pieces in pan.
- Sprinkle 1 tablespoon of Herbes de Provence evenly over the pieces of chicken.
- Pour 1/2 cup of white wine into the dish. You can just pour it in the middle of the pan and it will spread out on it’s own.
- Place the dish in the preheated oven and bake for 30 minutes.
- Remove the dish from the oven. Turn all pieces of chicken over. Take some of the cooking liquid at the bottom of the pan and use either a baster or a spoon to coat each piece of chicken.
- Cook for another 30 minutes.
The best parts about this recipe are the minimal prep and chopping and how few ingredients it needs.
Herbes de Provence
I love Pyrex baking dishes and if you don’t have one on hand this one from Amazon will last you forever.