Thursday, September 17, 2009

Roast Chicken with lemon and Herbes de provence

Another application of herbes de provence. i had a big bag and its been in there for a while now...

There is nothing i can think of that sounds as comforting as the phrase "Roast Chicken". I make this one with matching taters and garlic..... i also uses lemon pepper because i had no fresh lemons, and plus i love it.

1 small chicken
1 tbsp oil
1 tbsp herbes de provencel your
lemon pepper

cut the backbone out of the chicken and then place it breast side up. press down hard with your palm until you feel a pop of the bone, lay the flattened chicken on a broiler pan or raised roasting pan, breast up. rub the skin with the oil, sprinkle with salt and LIBERALLY with lemon pepper. sprinkle on the herbes and press down to make sure they stick. in the bottom of the pan, add about an inch of water and some lemon juice if you have it. bake at 425 for 1 hour or until toasty brown. lower heat to 375 and bake another 30 minutes.

prepare roasted potatoes. chop into 8ths. mix 2 tbsp oil. 4 cloves chopped garlic, more herbes, and salt. lay on a baking sheet. place on the bottom rack of the oven about 30 minutes before the chicken is done, turning every 10 minutes. 

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