Roasted Chicken and Potatoes Provencal
1 whole chicken, fully defrosted if previously frozen
4 medium potatoes
2 carrots
2 gloves of garlic, minced
2 tbs. herbes de Provence
1/2 c. water or broth
sea salt and black pepper to taste
Preheat oven to 500 degrees Fahrenheit. Place chicken in roasting pan. Rub herbes de Provence over skin of chicken. Then, sprinkle generously with salt and black pepper. Roast for 15 minutes at 500 degrees, then turn oven down to 375 degrees Fahrenheit. After about 20 minutes, add potatoes, carrots, garlic and water, and return to oven. Roast about 30 minutes more, turning vegetables once to coat with pan juices. The cooking time depends upon the size of the chicken, which should be cooked until meat thermometer reads 170 degrees Fahrenheit when inserted hear the thigh of the bird.
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