Ingredients
1 4lb roasting chicken
4 tablespoons butter
3 tablespoons Herbs de Provence
A few springs of fresh herbs (thyme, rosemary, lavender) salt
Some red onions and fingerling potatoes to roast with
4 tablespoons butter
3 tablespoons Herbs de Provence
A few springs of fresh herbs (thyme, rosemary, lavender) salt
Some red onions and fingerling potatoes to roast with
Preparation
- Preheat the oven to 400.
- Wash the chicken inside and out with cold water.
- Pat dry and place in a heavy bottomed roasting pan along with any veggies along the sides and bottom.
- Rub the chicken all over with butter and tie the drumsticks together with kitchen twine.
- Sprinkle the chicken with Herbs de Provence evenly and season with salt.
- Place a few springs of fresh herbs in the cavity of the bird.
- Bake until the bird is cooked and juices run clear, about 1 hour and 15 minutes, periodically basting the chicken.
- Let sit for 5 minutes or so before carving.
Sardines & Chocolat 