Saw this 70s-style recipe for roasted chicken Provencal yesterday on the NY Times “Cooking” site and driven by memories of my first encounter with the classic mix of herbs had to make it. Here’s a link to the recipe.

I chose to drizzle the chicken with some olive oil before roasting and since neither the chicken nor the shallots had taken on much color, finished the dish under the broiler.

Wine Pairing: Cotes de Provence Rose