Preheat your oven to 425 degrees Fahrenheit.
- Season the chicken thighs with half of the herbs de Provence, salt, and pepper under the skin and half on top of the skin.
- Add the Chardonnay, shallots, garlic, lemon, and thyme to a baking dish. Place a cooling rack over the baking dish. Place the seasoned chicken thighs on top of the cooling rack, then carefully transfer them into your oven.
- Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the thyme and lemon from the baking dish. Squeeze the juice from the lemons into the baking dish before discarding them, then serve the chicken thighs with the shallots, garlic, and juices.
NOTE: If you plan on removing the skin before eating the chicken, sprinkle all the herbs and salt under the skin then carefully replace it. The skin will keep the chicken juicy and you'll still get all the flavor of the herbs.
Serve with a glass of La Cruz Chardonnay, or Pinot Noir and enjoy!