Allie Papajohn
@eatdrinkCLT
00:15
Prep
01:00
Cook
01:15
Total Time
Ingredients & Directions
Directions
Herb Roasted Chicken
1
Springer Mountain Farms Young Whole Chicken Or Roaster
1/2 cup
Extra virgin olive oil
2 tablespoons
Herbs de Provence
Freshly ground pepper (to taste)
1
Lemon, cut into eight wedges
1
White or yellow onion, cut into chunks
3
Carrots, sliced loose
1/2 bag
New potatoes, halved
- Preheat oven at 350 degrees.
- Rub chicken with olive oil, herbs de Provence and black pepper.
- Stuff chicken with 3 lemon wedges and 2-3 onion chunks.
- Add potatoes, carrots, and remaining lemon and onions to a bowl. Sprinkle with herbs de Provence and toss in olive oil until coated.
- Lay chicken in casserole dish and evenly spread vegetables around the edges of the pan.
- Bake for 1 hour or until the thickest part of the bird reaches 165.
- Let rest 10 minutes before carving and serving on your favorite grain.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Yield: 6-8
00:15
Prep
01:00
Cook
01:15 Total Time
Ingredients
Directions
Herb Roasted Chicken
1
Springer Mountain Farms Young Whole Chicken Or Roaster
1/2 cup
Extra virgin olive oil
2 tablespoons
Herbs de Provence
Freshly ground pepper (to taste)
1
Lemon, cut into eight wedges
1
White or yellow onion, cut into chunks
3
Carrots, sliced loose
1/2 bag
New potatoes, halved
- Preheat oven at 350 degrees.
- Rub chicken with olive oil, herbs de Provence and black pepper.
- Stuff chicken with 3 lemon wedges and 2-3 onion chunks.
- Add potatoes, carrots, and remaining lemon and onions to a bowl. Sprinkle with herbs de Provence and toss in olive oil until coated.
- Lay chicken in casserole dish and evenly spread vegetables around the edges of the pan.
- Bake for 1 hour or until the thickest part of the bird reaches 165.
- Let rest 10 minutes before carving and serving on your favorite grain.
