1(3 lbs.) fryer chicken,
3Tbsp.herbes de provence, divided,
2carrots, peeled and chopped into 2-inch pieces,
3celery stalks, chopped into 2-inch pieces,
1/2onion, peeled, root end removed,
2Tbsp.H-E-B Olive Oil, divided,
*salt and pepper,
3c.Jasmine Rice, cooked,
1Heat oven to 350°F. Using your fingers, loosen skin over chicken breast. Place 1 Tablespoon herbs de Provence under the skin.
2Place garlic, carrots, celery, onion, 1 Tablespoon Herbes de Provence, juice, and lemon half into bird's cavity. Place in a roasting pan or Cocinaware Dutch oven.
3Brush bird with oil; sprinkle with remaining Herbes de Provence and a pinch of salt and pepper.
4Bake until chicken reaches an internal temperature of 165°F, about 45 minutes. Serve on platter over rice. Salt and pepper to taste.
Calories: 330, Total Fat: 8g, Sodium: 160mg, Carbohydrates: 37g, Dietary Fiber: 3g, Protein: 41g