Ingredients
3lbchicken,washed and dried, fat removed
½onion,chopped in large chunks
2clovesgarlic,smashed
1lemon,halved
3sprigsfresh rosemary
1tbspherbes de provence,dried or dried rosemary
kosher salt and fresh pepper
Preparation
Heat oven to 425 degrees F.
Season chicken inside and out with salt, pepper, and herbs de Provence.
Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken.
Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Tuck the wing tips under themselves so they don’t burn.
Roast the chicken with the feet towards the back of the oven, until the juices run clear, and the internal temperature is 160 degrees F, about 50 to 60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
Let the bird rest for 10 minutes, tenting with foil before carving.
Serve chicken, either one breast, or one thigh/drumstick, skin is optional.
