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Roasted Chicken Provençal

Ingredients

• 4 chicken legs or 8 bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ½ to ¾ cup all-purpose 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 dry vermouth
• 4 sprigs of thyme, for serving

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