Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils
www.cookstr.com
www.cookstr.com
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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

Instructions

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