We had this dish when we were in Paris many years ago and I have been trying to recreate it for years now and I finally have the dish I remember. It's a pretty easy one pan/skillet dish packed with flavor - enjoy.
3 to 4 lbs of bone-in, skin-on, chicken legs and thighs
1 lb of potatoes, I like the small roasting ones cut in half
1 lb of carrots, thick sliced
6 shallots, halved
2 heads of garlic, peeled
1 cup of dry vermouth
3/4 cup of unbleached flour
2 lemons, quartered
4 tablespoons of butter, melted
2 tablespoons of Herbs de Provence
2 teaspoons of salt
1 teaspoon of black pepper
Preheat oven to 400 degrees
Season the chicken with salt and pepper. The dreg in the flour, shaking off any excess. Place on a cut board.
Swirl melted butter in a large, deep ovenproof skillet or large roasting pan. Add chicken skin side up, arrange the shallots, potatoes, carrots, lemon wedges, and garlic around the chicken, Season with the Herbs de Provence. Pour vermouth into skillet/roasting pan.
Place skillet/roasting pan in oven and roast for 25 minutes, remove, baste chicken and veggies with juices from the pan and return to oven for another 15 minutes, remove and baste again and roast for 10 more minutes or until chicken is very crispy and the potatoes and carrots or cooked through. Remove serve in skillet, roasting pan, or transfer to a warmed serving platter.