Remove chicken from package carefully to avoid splashing chicken juices.
See note on rinsing - if you rinse the chicken or not, pat completely dry with paper towels.
Season generously with Herbes de Provence, salt and pepper on the underside of the bird.
Place the chicken in the pan and then coat the top with olive oil, then add Herbes de Provence, salt and pepper. Also add some of the Herbes to the inside of the cavity and some salt and pepper.
Place onions, celery, carrots around the chicken, place Rosemary, Thyme and Sage around the chicken and add additional salt and pepper to the vegetables.
Roast for 1 hour covered.
Remove foil or pan lid. Check tempature of the chicken. Baste and roast for another 20 minutes.
This should be enough time for the bird to brown and be fully cooked. Internal tempature should be 165 degrees.
Let rest for about 15 minutes before carving.
Notes
Here is an article about washing poultry before cooking.Click here.
Nutrition
Serving: 5ozCalories: 343kcal
Nutritional information is calculated online and should be used as a guide.