Classic Roasted Chicken

• 1 4-5 lbs Free range chicken

• 2 Tablespoons olive oil

• S+P to taste

• 1 Tablespoon Herbs de Provence

• 1 Lemon, halved 

• ½ bunch parsley

1. Preheat oven 425F

2. Remove giblets from inside of the chicken. Pat the chicken dry with a paper towel and coat generously with olive oil, salt, pepper, and Herbs de Provence.

3. Tie chicken legs with a piece of twine and fold wings behind the neck of the chicken.   

4. Place chicken breast side up in a roasting pan or casserole.  You can use a rack if desired. 

5. Roast chicken 1 ½ hours or until the juices run clear (165F in the thickest part of the thigh). 

6. Let chicken rest 20 minutes before slicing. Serve with chicken jus from the bottom of the pan.