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

Updated April 07, 2016
This image courtesy of Joseph DeLeo

Editor's Note: This Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils is an aromatic roast chicken recipe that will transport you to the fields of France with its lemony herbal flavor. Paired with sauted vegetables and small green lentils, this is a complete and filling dinner that's perfect for a weeknight. If you know how to roast a chicken, you're going to love taking it to the next level with this savory herbal recipe.
This is an homage to peasant, provençal cooking. Luckily herbes de Provence, the classic mixture of herbs indigenous to southern France, can be found right on your supermarket shelf. The most distinctive part of the mixture is the inclusion of lavender buds, which add a beautiful perfume to the roasted chicken. The fennel lentils are a perfect complement. Make sure you get the small green lentils, though, because the larger varieties cook slightly differently.

Serves6

Cooking MethodRoasting

CostModerate

Moderate

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

Dietary ConsiderationKosher

MealDinner

Taste and TextureGarlicky, Herby, Meaty, Savory

Ingredients

  • 1 (3- to 4-pound) roasting chicken
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil
  • ¼ cup herbes de Provence
  • 1 lemon, cut into eighths
  • 8 garlic cloves, smashed
  • 3 tablespoons vegetable oil
  • 1 medium onion, diced
  • ½ pound carrots, peeled and diced
  • 1 small fennel bulb (½ to ¾ pound), bottom and core removed and thinly sliced
  • 3 cups reduced-sodium chicken stock
  • 2 bay leaves
  • 1½ cups small green lentils
  • Salt and freshly ground black pepper

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