6.5 lb. chicken
3 cloves garlic
2 Tbs. olive oil
salt and pepper
1 Tbs. Herbs de Provence
6 medium red potatoes
1. Preheat the oven to 375.
2. Chop the potatoes into 1 inch cubes and lay on the bottom of a roasting pan that has a rack. Sprinkle with about 1/2 tsp. salt, 1/4 tsp. pepper, and 1/2 tsp. Herbs de Provence.
4. Sprinkle with salt and pepper inside the cavity, and stuff the cavity with quartered lemon, coarsely chopped onion, and whole garlic cloves.
Here I am eating our leftover rotisserie chicken while basking in the view from our roof terrace in Provence.
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