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

Chef

Dave Lieberman

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Cookbook

Dave's Dinners: A Fresh Approach to Home-Cooked Meals

Published by Hyperion

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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

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

Instructions

Preheat oven to 375°F.
Season the chicken generously with salt and pepper to taste. Drizzle generously with olive oil. Scatter the herbs over the chicken and use your hands to rub them all over.
Stuff most of the lemon and garlic into the cavity of the chicken. Scatter the rest over the top and press into the chicken so they don’t fall off during the cooking process.
Roast 1 hour 10 minutes for a 3-pound chicken, 1 hour 20 minutes for a 4-pound chicken.
Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat.
Sauté the onion and carrots until the onion starts to soften. Add the fennel and sauté until fennel starts to soften.
Add the stock and bay leaves and bring to a vigorous simmer.
Add the lentils, bring back to a simmer, cover, and cook 30 minutes. Season to taste with salt and pepper.