Simple Roast Chicken & Veggies
/// Ingredients ///
1 (5 to 6 lb) whole chicken (not frozen)
1 tsp sea salt
1 tbsp olive oil
1 tbsp herbes de provence
freshly ground black pepper
1/4 cup whole sage leaves
1 large yellow onion quartered
4 large carrots chopped into 3 inch pieces
1 head garlic, cut in half crosswise
/// Directions ///
Preheat oven to 425 degrees F. Remove the chicken giblets Rinse the chicken inside and out and pat dry with towel. Generously salt and pepper inside and outside of chicken. Stuff the cavity with the sage leaves, lemon and garlic. Place onions and carrots in a roasting pan and place chicken on top. Mix herbes de provence and olive oil and spread with mixture.
Roast with chicken for 1 1/2 hours or until thermometer reads 165. (Keep foil on chicken for 1st hour to prevent over-crisping). Remove chicken and vegetables to a platter and cover with foil for about 30 minutes. Slice chicken and serve.