Ingredients: 1 fine, fresh four-pound chicken (Can't you just hear Julia saying this?) salt and pepper 2 tsp. herbes de Provence, divided 1 large lemon, quartered 3 TBSP olive oil, divided 2 sweet potatoes 2 potatoes 2 carrots 1 red onion
Directions: 1. Set the oven rack on the lower-middle level and preheat to 425°F. 2. Cut all vegetables into equally sized chunks. Place in roasting pan. Drizzle with half of the olive oil. Generously salt and pepper. Sprinkle with half of the herbes de Provence. Toss with hands and push to outsides of the pan.
3. Clean chicken, rinse with warm water, and pat dry. Tucks wings behind back. Insert lemon quarters into cavity. Place chicken in center of roasting pan. Drizzle with remaining olive oil, generously salt and pepper, and sprinkle with remaining herbes de Provence. 4. Put chicken in the oven. Bake for 30 minutes at 425, then remove. Use any accumulated juices to baste chicken and vegetables. 5. Reduce temperature to 350 and roast chicken for approximately one hour more. Check chicken every 20 minutes. Baste each time. If chicken browns too quickly, tent with foil. When juices run clear upon inserting a knife into the hip joint, remove chicken and rest for 15 minutes before carving.
AMAZING!!!!!! THE CHICKEN WAS SO TENDER AND THE FLAVOR!!!!! YUMMY!!!!
Ingredients:
1 fine, fresh four-pound chicken (Can't you just hear Julia saying this?)
salt and pepper
2 tsp. herbes de Provence, divided
1 large lemon, quartered
3 TBSP olive oil, divided
2 sweet potatoes
2 potatoes
2 carrots
1 red onion
Directions:
1. Set the oven rack on the lower-middle level and preheat to 425°F.
2. Cut all vegetables into equally sized chunks. Place in roasting pan. Drizzle with half of the olive oil. Generously salt and pepper. Sprinkle with half of the herbes de Provence. Toss with hands and push to outsides of the pan.
4. Put chicken in the oven. Bake for 30 minutes at 425, then remove. Use any accumulated juices to baste chicken and vegetables.
5. Reduce temperature to 350 and roast chicken for approximately one hour more. Check chicken every 20 minutes. Baste each time. If chicken browns too quickly, tent with foil. When juices run clear upon inserting a knife into the hip joint, remove chicken and rest for 15 minutes before carving.