Roasted Chicken with Lemon and Herbs de Provence

September 23, 2008 at 9:15 pm 1 comment

I love roasted chicken and with autumn here now, it’s the perfect dish for a night in.  Leftover chicken is great for sandwhiches and salads too! 

1 large roasting pan

1 roasting chicken
1 lemon, quartered
3 garlic cloves peeled and crushed
1 Tablespoon herbs de provence, (rosemary, marjoram, basil, bay leaf, thyme, and lavender)
salt/pepper
10-15 baby red potatoes

Preheat oven to 350
Clean the chicken and take out any left over parts in the cavity (my least favorite part of the process!)
Place the cleaned chicken in the roasting pan. Season with salt and pepper on both sides and inside the cavity.
Stuff the inside of the chicken with the lemon and garlic cloves. Sprinkle the herbs de provence in the cavity and on the outside of the chicken.

Place potatoes in the pan and sprinkle with salt and pepper and some herbs if you like.
Roast for about 2 hours.

Serve with the roasted potatoes and asparagus.

Optional gravy/sauce:
There will definetly be drippings left at the bottom of the roasting pan. Capture all of that great flavor by making an easy pan gravy!

2 Tablespoons flour
Dash of half and half or milk

Place the roasting pan on top of one of your burners and turn on to low/med heat. When the drippings come to a simmer, whisk in the flour and then add the half and half. Whisk until desired thickness and pour over chicken and potatoes.

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Entry filed under: Main Course, Side Dish. Tags: , , , , .

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1 Comment Add your own

  • 1. Annie Parsons  |  September 24, 2008 at 6:02 am

    You are seriously my hero. This looks easy enough that I could do it!

    Reply

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