Name: Herbes de Provence Roasted Chicken
Ingredients: 3 pounds bone-in chicken parts; 1 pound small red potatoes (cut into 1-inch cubes); 2 cups baby carrots; 1 tablespoon olive oil; 2 teaspoons Dijon mustard; 1 clove of garlic (finely minced); 1 teaspoon onion (minced); 1 teaspoon Herbes de Provence; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

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Herbes de Provence Roasted Chicken

This recipe for Herbes de Provence Chicken is a one-pan meal.

Servings: 10

Author: Karen Martin

Ingredients

3 pounds bone-in chicken parts
1 pound small red potatoes cut into 1-inch cubes
2 cups baby carrots
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 clove of garlic finely minced
1 teaspoon onion minced
1 teaspoon Herbes de Provence
1 teaspoon salt
1 teaspoon freshly ground black pepper

Instructions

Preheat oven to 425 F.
Wash and pat dry chicken. Place in large bowl with the carrots and potatoes.
In a small bowl, combine the remaining ingredients and toss with chicken and vegetables to coat.
Arrange chicken, skin side down, and vegetables in single layer in a large shallow foil-lined baking pan sprayed with non-stick cooking spray.
Roast 45 minutes or until chicken is cooked through and vegetables are tender. Stir vegetables and turn chicken after 30 minutes.