Heat the oven to 400°F.
In a baking dish add the olive oil, garlic, shallots, beer, tomatoes, olives and 1 teaspoon salt, stir to combine. Add the sprigs of thyme and rosemary.
Combine the pepper, flour, herbs de Provence in a shallow bowl.
Sprinkle the chicken on all sides with remaining salt. Dredge the chicken in the flour until well coated on all sides.
Add the chicken on top of the tomatoes in a tight, even layer.
Bake, uncovered, until the chicken is cooked through and skin is golden brown, about 45 minutes, basting with pan juices two or three times during cooking.
Serve over rice or pasta.