Herbes de Provence Roasted Chicken with Lemon and G

Name: Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3- to 4-pound) roasting chicken; Salt and freshly ground black pepper; Extra-virgin olive oil; 1/4 cup herbes de Provence; 1 lemon, cut into eighths; 8 garlic cloves, smashed; 3 tablespoons vegetable oil; 1 medium onion, diced; 1/2 pound carrots, peeled and diced; 1 small fennel bulb ( 1/2 to 3/4 pound), bottom and core removed and thinly sliced; 3 cups reduced-sodium chicken stock; 2 bay leaves; 1 1/2 cups small green lentils; Salt and freshly ground black pepper

Servings: persons

1 (3- to 4-pound) roasting chicken
Salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup herbes de Provence
1 lemon, cut into eighths
8 garlic cloves, smashed
3 tablespoons vegetable oil
1 medium onion, diced
1/2 pound carrots, peeled and diced
1 small fennel bulb ( 1/2 to 3/4 pound), bottom and core removed and thinly sliced
3 cups reduced-sodium chicken stock
2 bay leaves
1 1/2 cups small green lentils
Salt and freshly ground black pepper

1
Preheat oven to 375F.
2
Season the chicken generously with salt and pepper to taste.
3
Drizzle generously with olive oil.
4
Scatter the herbs over the chicken and use your hands to rub them all over.
5
Stuff most of the lemon and garlic into the cavity of the chicken.
6
Scatter the rest over the top and press into the chicken so they dont fall off during the cooking process.
7
Roast 1 hour 10 minutes for a 3-pound chicken, 1 hour 20 minutes for a 4-pound chicken.
8
Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat.
9
Saute the onion and carrots until the onion starts to soften.
10
Add the fennel and saute until fennel starts to soften.
11
Add the stock and bay leaves and bring to a vigorous simmer.
12
Add the lentils, bring back to a simmer, cover, and cook 30 minutes.
13
Season to taste with salt and pepper.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (3- to 4-pound) roasting chicken, Salt and freshly ground black pepper, Extra-virgin olive oil, 1/4 cup herbes de Provence, and more.

Yes, Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions