Best Baked Weeknight Chicken

8 bone-in chicken thighs, skin removed

Kosher salt and ground black pepper

2 tablespoons olive oil, divided

2 teaspoons herbes de Provence (or dried thyme and oregano mixed)

20 cloves garlic, peeled and lightly smashed

3 shallots, thinly sliced

¼ cup lemon juice

¼ cup dry vermouth

Heat the oven to 350 degrees.

Season the chicken with salt and pepper. In a large, Dutch oven over medium-high, heat 1 tablespoon of the oil. Working in batches, briefly brown the chicken thighs on both sides, 6 to 7 minutes, transferring them to a plate as you work.

In a small bowl, toss together the herbes de Provence, garlic, shallots and remaining 1 tablespoon of olive oil. Add a little salt and pepper.

Once all the chicken has browned, return it to the pot off the heat. Arrange the chicken in a single, but tight layer. Spoon the shallot and garlic mixture around the chicken. Pour the lemon juice and vermouth evenly around the chicken. Cover the pot and bake for 15 minutes. Uncover and bake for another 15 to 25 minutes, or until the chicken reaches 175 degrees. Start to finish: 1 hour 15 minutes.

Serves 4

Nutrition information per serving: 290 calories; 110 calories from fat (38 percent of total calories); 13 g fat (2.5 g saturated; 0 g trans fats); 130 mg cholesterol; 380 mg sodium; 10 g carbohydrate; 1 g fiber; 2 g sugar; 29 g protein.

Melissa d'Arabian