Ingredients
-
2 tablespoons unsalted butter, room temperature
-
1 1/2 teaspoons herbes de provence
-
4 lbs chicken, whole
-
1 large lemon, cut in half
-
salt and pepper, to taste
-
1 medium yellow onion, peeled and cut into 8 wedges
-
1 stalk celery, cut into 8 pieces
-
3 garlic cloves, peeled and left whole
-
1/2 cup chicken broth (or white wine)
-
1 large carrot, cut into 8 pieces
Instructions
- Mash Herbes de Provence into the softened butter until well blended.
- Rinse chicken inside and out and pat dry with paper towels.
- Soak clay pot and lid in cold water for 15 minutes.
- Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.
- Slice remaining 1/2 lemon into 3 or 4 slices.
- After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
- Pour broth over chicken and cover pot with soaked lid.
- Place in a COLD oven and set heat at 450°F.
- Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
- (Lid can be removed the last 10 minutes, for crisper skin.).
- Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.