Chicken provencal

If there is something I don't usually cook, it's chicken thighs or legs. I always found this type of meat difficult to cook as the meat is thick on the bone and therefore I never got the seasoning right.
Besides, I live in a country where you cannot find anywhere deboned chicken thighs or legs (why??! I cannot understand this).
But even I have to agree that chicken leg meat is delicious so I have decided to try some easy recipes to see if I could master this type of dish. And it didn't even take long to find a delicious and fast recipe. This recipe is nice for a Sunday dinner or a meal with friends.

Servings: 4
Difficulty: easy
Preparation time: 20 minutes + 1 hour cooking time

Ingredients:

• 8 bone-in, skin-on chicken legs or 4 chicken thighs(about 800 g meat)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• all-purpose flour
• 3 tablespoons olive oil
• 2 tablespoons herbes de Provence
• 1 lemon, quartered
• 10 cloves garlic, peeled
• 6 medium-size shallots, peeled and halved
• 60 ml dry white wine
• 4 sprigs of thyme, for serving

Method:

• Heat oven to 200 degrees. 
• Season the chicken with salt and pepper. 
• Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. 
• Season the chicken with the herbes de Provence. 
• Arrange the lemon, garlic cloves and shallots around the chicken, then add the wine to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices.
• Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.