1 (4-5 pound) whole chicken. Washed with water and dried completely.
2 tablespoons Herb de Provence (in the herb & spice section)
1 butternut squash, peeled and cubed
5 carrots, peeled, seeded, and cubed
1 sweet potato, peeled and cubed
1 cup white wine
1/2 cup chicken broth
5 whole. peeled garlic cloves
1 tablespoon olive oil
2 1/2 tablespoons kosher salt
1 apple; quartered
1 lemon; cut in half
Preheat oven to 450 degrees.In a large roasting pan, mix the chopped vegetables, garlic cloves, wine, and chicken broth together. Season with 1 1/2 tablespoons of kosher salt and ground pepper. Add the roasting rack. Place the chicken on top and rub 1 tablespoon olive oil, herbs de provence, and 1 tablespoon kosher salt on the chicken. Stuff the inside of the chicken with the apple and lemon. Cook, uncovered, for 45 minutes. Then, lower the temperature to 350 degrees and cook for 1 1/2 hours. Let rest for 10 minutes after you remove the chicken. Mix the vegetables together and taste for seasoning. ENJOY!!