Roasted Chicken with Garlic and Herbs 

Slow roasted in the oven, this chicken came out tender and full of flavor.  I served it with good ol'mashed potatoes and fresh baked Deli Style Rye bread.  It made my family very happy.

Pictured above, I roasted our favorite pieces from a whole chicken.  The rest of the chicken went into the stock pot to make homemade chicken broth.

HERE'S ALL I DID

• 1 whole chicken, cut up
• 4 tablespoons melted butter
• 4 to 6 garlic cloves
• Herbs de Provence seasoning
• salt & freshly ground peppercorns

Heat oven to 350ºF.
In a large dutch oven or roasting pan, pour the melted butter in first, roll the chicken pieces in the butter and leave skin side up.  Drop in the garlic cloves between the pieces.  Sprinkle the seasonings over the chicken to your taste.  Roast slowly 45 to 60 minutes, until juices run clear and light meat is no longer pink in center.