Herbs de Provence Roast Chicken
~1 4lb roasting chicken
~4 tablespoons butter
~3 tablespoons herbs de provence
~few springs of fresh herbs (thyme, rosemary, lavender)
~4 tablespoons butter
~3 tablespoons herbs de provence
~few springs of fresh herbs (thyme, rosemary, lavender)
~salt
Preheat the oven to 400.
Wash the chicken inside and out with cold water. Pat dry and place in a heavy bottomed roasting pan. Rub the chicken all over with butter. Sprinkle the herbs de provence evenly and season with salt. Place a few springs of fresh herbs in the cavity of the bird. Tie the drumsticks together with kitchen twine and place any veggies along the sides of the roasting pan.
Bake until the bird is cooked and juices run clear, about 1 hour and 15 minutes. Let sit for 5 minutes before carving.
(image and recipes from 'fromme-toyou')