1 (3 lbs.) fryer chicken
3 Tbsp. herbes de provence, divided
2 garlic cloves
2 carrots, peeled and chopped into 2-inch pieces
3 celery stalks, chopped into 2-inch pieces
1/2 onion, peeled, root end removed
2 Tbsp. H-E-B Olive Oil, divided
* salt and pepper
3 c. Jasmine Rice, cooked
Heat oven to 350°F. Using your
fingers, loosen skin over chicken breast.
Place 1 Tab
lespoon herbs de Provence
under the skin.
Place garlic, carrots, celery, onion, 1
Tablespoon Herbes de Provence, juice,
half into bird's cavity. Place in a
roasting pan or Cocinaware Dutch oven.
Brush bird with oil; sprinkle with
remaining Herbes de Provence and a
pinch of salt and
Bake until chicken reaches an internal
temperature of 165°F, about 45 minutes.
on platter over rice. Salt and pepper
Calories: 330, Total Fat: 8g, Sodium: 160mg, Carbohydrates: 37g, Dietary Fiber: 3g, Prote