Roasted Chicken With Vegetables
3 large carrots, peeled and chopped
12 mini peppers (red, orange, yellow)
1 fennel bulb, quartered
12 small red potatoes
2 large shallots, sliced
½ cup Seasons Herbs de Provence Infused Olive Oil
1 4-lb roasting chicken
2 cloves of garlic, peeled, minced
2 Tbsp Seasons Tangerine Dark Balsamic Vinegar
2 Tbsp parsley minced
2 sprigs thyme
2 lemons (1 whole, 1 sliced)
La Boîte Luberon (Herbs de Provence)
Seasons Roasted Garlic Salt to taste
Fresh ground pepper to taste
Preheat oven to 375°F. Cover the bottom of a 9″ x 13″ baking dish or roasting pan with the vegetables (carrots, peppers, potatoes, fennel, shallots, one lemon sliced) sprinkle salt and pepper. Add 2 tablespoons of Seasons Herbs de Provence Infused Olive Oil over the vegetables. Use your hands to smear the vegetables thoroughly with the salt,pepper, infused oil and 2 tablespoons of Seasons Tangerine Dark Balsamic Vinegar.
Thoroughly wash the chicken, and pat dry. Salt and pepper the chicken. Place thyme inside chicken cavity. Run your hand under the breast skin, releasing the skin from the meat. Run your
fingers under the legs as well to separate the skin from the meat. Take garlic and parsley and place them under the skin.
Cut one lemon in half, and squeeze the juice all over the chicken, working the lemon into the skin with your hands. Thrown the lemon halves into the cavity. Rub the remaining Herb de Provence olive oil and Luberon spice blend all over the chicken. Place the chicken breast side up on top of the vegetables in the baking dish.
Place baking dish in the middle of the oven. Baste the bird occasionally with the pan juices that accumulate. The chicken will be done in 80 minutes. Check with a meat thermometer, the
chicken is finished when internal temperature is 165°F. Let the chicken rest about 10 minutes before carving. To serve, place the chicken on a serving platter with roasted vegetables.