You will need
    • For chicken drumsticks:
    • 1kg drumsticks
    • 50 ml dry white wine
    • 3 cloves of garlic
    • salt
    • pepper
    • a teaspoon of ready mix Provencal herbs
    • For roasting chicken with herbs de Provence as a whole:
    • the chicken
    • 2 tsp Provencal herbs
    • salt
    • pepper
    • tripod for birds or grid with foil
    • butter 30-40 g
    • For chicken vegetable "coat":
    • chicken pieces (about 600-700 g)
    • 2 medium onions
    • 4 garlic cloves
    • 5 medium tomatoes
    • 2 tsp Provencal herbs
    • 100 g olives, pitted
    • salt
    • pepper
    • 2 tbsp vegetable oil
For the rapid preparation of suitable chicken leg quarters. Wash and dry them. Make the sauce: mix the grated garlic with herbs, salt and pepper. Pour in the wine and vegetable oil. RUB the drumsticks with the sauce, then place them in a baking dish. The remains of the sauce pour on top of chicken. Bake the chicken in the oven at 180-200oC for 40-45 minutes. The finished dish garnish with fresh Basil, serve with baked potatoes or vegetable salad.
For the holiday table can be baked chicken with Provencal herbs entirely. In this method of cooking the extra fat drips down. Washed and dried the chicken, RUB inside and out with salt, pepper, garlic and herbs de Provence. If you want the brisket was juicier, place under the skin a little butter. Put the carcass up on a tripod, cover the top with foil and put down the oven. If no tripod, place the chicken on the grill and place on a pre-covered with foil cookie sheet, so dripping fat does not burn and does not stain the oven. In this case you will have to turn the chicken 2-3 times during baking.

At the end of cooking open the foil. If the top is not browned, remove it and bake until Golden brown. Full cooking time count based on the weight of the chicken, 30-35 minutes 0.5 weight at a temperature of 180OC. Readiness determine by the color of the resulting juice, if it is transparent - remove the chicken from the oven and cover with foil for 10 minutes. During this time, she finally comes to preparedness and soaked with juice. Then you can cut it into portions and serve.
Chicken with Provencal herbs can be baked in vegetable "coat". Wash the carcass and cut it into serving pieces. Prepare vegetables for grilling: slice the onion into half rings, olives into quarters, tomatoes pour over boiling water, peel and cut each into 4-6. Garlic cloves cut in half. Mix the vegetables, season with salt and add a teaspoon of Provencal herbs. Prepare the sauce for the chicken: mix oil, garlic and a spoon of Provencal herbs. Vyalaya in the chicken slices. Put in a baking dish half of the vegetables and sprinkle them with oil. On top place the chicken on it - the rest of the vegetables. Cover the top with foil so that the vegetables do not dry out. Bake the chicken in the vegetable "coat" 60-80 minutes at a temperature of 180oC. The finished dish can be served without garnish.