Roasted chicken is easy to make and a delicious way to feed your family or guests. Add some vegetables and you have a meal.
Author: Lucy Brewer
2carrots, chopped into 1 inch pieces
1onion, chopped into 1 inch pieces
2stalkscelery, chopped into 1 inch pieces
2tablespoonsHerbes de Provence or Italian seasoning, divided
1headgarlic, top sliced off
Remove chicken from refrigerator 30 minutes before cooking and set aside.
Preheat oven to 475. Place carrots, onion, and celery in a shallow roasting pan and sprinkle with salt, pepper, and 1 tablespoon of Herbes de Provence. Drizzle olive oil over vegetables then toss with hands.
Remove giblets from chicken and pat chicken dry with paper towels. Place chicken on top of vegetables.
Squeeze lemon into cavity of chicken and then place lemon, thyme, and rosemary inside chicken. Tuck wing tips under chicken and tie legs together with kitchen twine.
Brush chicken with melted butter. Sprinkle chicken with salt, pepper and Herbes de Provence. Drizzle chicken with olive oil. Place garlic on top of vegetables next to chicken and drizzle garlic with olive oil.
Place dish in oven and turn oven down to 425. Roast for twenty minutes, then flip chicken to breast-side down and roast another twenty minutes.
Turn chicken back to breast-side up, baste with pan juices and roast for another 50 minutes. Baste occasionally with pan juices.
Check for doneness and if done, remove chicken from oven and let rest for 15 minutes before carving. Leg should move freely and thigh juices should run clear. You can also use a thermometer to check--breast should be 180 and thigh 190.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.