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
1 tsp. salt
3 c. Jasmine Rice, cooked
Heat oven to 350°F. Using your fingers, loosen skin over chicken breast. Place 1 Tablespoon herbs de Provence under the skin.
Place 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.
Brush bird with oil; sprinkle with remaining Herbes de Provence and a pinch of salt and pepper.
Bake 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