1 5- to 6-pound roasting chicken

3 onions, peeled and halved

4 or 5 carrots, peeled and cut into thirds

6 or 7 garlic cloves, peeled

Fresh sprigs of rosemary and thyme

Olive oil

Herbes de Provence

Kosher salt and freshly ground black pepper


Preheat oven to 425°F. Line a roasting pan with foil, for easier clean-up, and place a roasting rack in the pan. Remove the package of extra parts from the bird’s cavity. (I cook these in a small saucepan filled halfway with water for a quick little treat for our pup, Fi) Wash the chicken, inside and out under cold running water, and pat dry. Place chicken breast-side up on the rack.

Tuck the veggies around, under, and inside the cavity of the chicken. Drizzle some olive oil over the bird and rub it in to thoroughly to coat. Sprinkle liberally with Herbes de Provence, salt, and pepper. Nestle the sprigs of rosemary and thyme inside and around the chicken.

Roast for about 1½ hours—chicken is done when the breast reaches 160°F and the thighs reach 175°F. Remove from the oven and let rest for about 10 minutes before carving.

For this simple, delicious dish, the perfect plate is a scoop of wild rice, some of the roasted veggies, and whatever part of the chicken you like best.