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Southern France Roast Chicken with Potatoes and Carrots
For use with: Herbes de Provence
1 4 1/2 to 5 pound roasting chicken
1 tbsp olive oil
1/4 cup Aromatica Herbes de Provence
1 tbsp sea salt
2 tbsp dried chervil
2 scrubbed lemons, quartered and seeded
6 medium Yukon gold potatoes, washed and cut into
2-inch chunks, or 1 1/2 pounds of baby red potatoes washed and halved if large
3 large carrots cut into 2 inch pieces
Preheat oven to 400°. Coat chicken with olive oil and sea salt inside and out. Repeat with Aromatica Herbes de Provence and chervil, coating the entire chicken also inside and out. To release more herbal flavor, rub the spices between your fingers when applying. Pat the herbs onto the skin of the chicken. Stuff the lemon quarters into the cavity. Put chicken into roasting pan and roast until the juices run clear, about 1 1/4 - 1 1/2 hours depending upon the size of the bird. Transfer to a platter when done and cover loosely with tin foil. Set aside roasting pan, leaving the oven on.
While the chicken is cooking, cook the potatoes and carrots in a large saucepan of boiling salted water until almost fork tender, about 15-20 minutes. Drain. Then add the potatoes and carrots to the roasting pan and toss to coat them completely with the drippings. Roast 5-10 minutes, or until tender. If desired, turn on the broiler for 1 minute to attain a crispier texture. Remove the lemons from the chicken and carve the bird. Serve the potatoes and carrots. |
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