Roast Pan Chicken Dinner
Miz Helen's Kitchen
Ingredients
4 to 5 pound whole fryer chicken or hen
6 tablespoons olive oil,divided
3 tablespoons butter
6 cups baby carrots, whole
3 to 4 pounds,small, red potatoes,whole
6 to 8 small whole onions
3 lemons, cut in half
2 teaspoons salt
1-1/2 teaspoon pepper
2 tablespoons herbes de Provence
2 cups chicken broth
Directions
Add the carrots, red potatoes, onions to the bottom of the roasting pan. Pour 3 tablespoons olive oil over the vegetables and then toss the vegetables in the oil. Sprinkle salt, pepper, and 1 tablespoon herbes de Provence over the vegetables.
Place the washed and dryed chicken or hen on the roasting rack. Rub the chicken with butter, then pour the remainder of the olive oil over the chicken. Sprinkle with salt, pepper, and 1 tablespoon herbes de Provence.
Squeeze the lemons releasing their juice over the chicken and vegetables, then place the lemons with the vegetables.
Pour the chicken broth around the edge of the vegetables.
Place uncovered into a 425 degree oven and roast for 1-1/2 hour. Baste the chicken several times during roasting. If the chicken starts to get to brown then put a foil tent over the chicken.
The chicken needs to be 165 degree internal temperature, before removing from the oven.
When the chicken is done, remove the chicken and vegetables and let it rest for at least 10 to 15 minutes before carving the chicken.