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Roast chicken and vegetables are perfectly seasoned with Herbes de Provence. This meal is perfect for a special occasion dinner which requires minimal effort.
4 teaspoons McCormick Gourmet™ Herbes de Provence
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 whole chicken, about 3 to 4 pounds
1 1/3 cups cut-up potatoes
1 1/3 cups cut-up carrots
1 1/3 cups cut-up onions
1 tablespoon olive oil
Preheat oven to 375°F. Mix seasonings in small bowl. Place chicken in foil-lined roasting pan. Rub chicken with 1/2 of the seasoning mixture.
Toss vegetables in large bowl with oil and remaining seasoning mixture. Arrange vegetables around chicken.
Roast 1 1/4 hours or until chicken is cooked through and vegetables are tender.
(Amount per serving)
I've made this recipe several times for my family and it's turned out great every time. I always use the red potatoes and cut them into large bite size pieces and limit the chicken to drumsticks, wings or thighs - make sure there's space between everything so it cooks evenly. Other than that I haven't noticed a problem with the temp - everything is well done by the time it comes out.
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I made this for my family this week. The seasonings were good, but the temp. needs to be punched up to 425. At 375 and after 1hour 20 minutes, the chicken was still raw in places and the potatoes were nowhere near done. I was terribly disappointed. I'll try it again, but at the higher temp.