www.lechefswife.com
Preheat your oven to 350F. Start with a whole chicken, about 3.5-4 lbs. Remove the insides. Your bagged chicken might have a neck and gizzards inside the cavity.
Pat down the chicken with a paper towel or clean kitchen towel. Removing the moisture helps to make a crispy skin!
Set the chicken in a roasting pan greased with olive oil. I use a pan big enough with space around it for the potatoes.
Inside the chicken cavity add the Rosemary, sage and thyme for flavor as well as several cloves of garlic and a pinch of coarse salt.
LES PETITS FARCIS NIÇOIS (OR PETITS FARCIS À LA PROVENÇALE)
FRENCH SALADE NIÇOISE RECIPE
MEDITERRANEAN BRANZINO FILET RECIPE WITH VIERGE SAUCE