Go Back

Roasted Chicken and Veggies.


  • 1 whole chicken washed and patted dry
  • 2 tbsp each salt, pepper and herbes de provence
  • 3 cloves garlic
  • 1 stick unsalted butter
  • 3-4 carrots
  • 1 large sweet onion
  • 2-3 leeks whites only
  • 1-2 boxes portobello mushrooms sliced
  • any other veggies you like!
  • 1 tbsp fresh tarragon optional


  • allow the butter to soften, or melt it in a pan.
  • mix the salt, pepper, herbes de provence and garlic together in a morter and pestle. i love using whole peppercorns, grinding them up first, then add the other ingredients and grind to a paste.
  • rub the cavity of the chicken with the paste, as well as in between the skin and meat, then rub it all over the outside of the chicken. save 1 tablespoon of the mix for the veggies.
  • add the chopped carrots, onions, and leftover paste to a roasting pan, then lay the chicken on top of the veggies. rub/pour the butter all over the chicken and veggies. use your hands to really get the butter everywhere!
  • put the chicken and veggies in the fridge, uncovered, until it's time to roast it. this really locks in the flavor. you can prepare it before work and come home to an easy dinner, for sure!
  • preheat oven to 400 degrees and let the chicken come up to room temperature. roast in the oven for an hour and fifteen minutes (or until the chicken comes up to 165 degrees in temperature).
  • remove the chicken from the pan and allow to rest while cooking the veggies some more. Line a larger sheet pan with parchment paper or foil and add the veggies with the juice. Add the chopped leeks and mushrooms and mix all together. Pop back into the oven for another 20 minutes for nice, caramelized, candy-like veggies.
  • before serving, add the fresh chopped tarragon to the whole dish for a truly exotic flavor.