ROASTED CHICKEN & POTATOES Herbes de Provence
¼ cup white wine
2 tablespoons EVOO
4 tablespoons Herbes de Provence
3 pounds bone in chicken, mixed pieces
1 pound small red potatoes, cut into 1 inch cubes
2 cups baby carrots
Salt & Pepper to taste
1. Preheat oven to 425˚F.
2. Mix wine, EVOO and Herbes de Provence in a large mixing bowl. Add chicken and vegetables; toss to coat well.
3. Arrange chicken, skin side down and vegetables in single layer on large shallow non stick baking sheet.
4. Roast, uncovered, about 45 minutes or until chicken is cooked through and vegetables are tender. Stir vegetables and turn chicken after 30 minutes.