Herbes de Provence Roasted Chicken with Lemon and Garlic and Fennel-Stewed Lentils

• 1 (3- to 4-pound) roasting chicken
• Salt and freshly ground black pepper
• Extra-virgin olive oil
• 1/4 cup herbes de Provence
• 1 lemon, cut into eighths
• 8 garlic cloves, smashed
• 3 tablespoons vegetable oil
• 1 medium onion, diced
• 1/2 pound carrots, peeled and diced
• 1 small fennel bulb ( 1/2 to 3/4 pound), bottom and core removed and thinly sliced
• 3 cups reduced-sodium chicken stock
• 2 bay leaves
• 1 1/2 cups small green lentils
• Salt and freshly ground black pepper

1. Preheat oven to 375F.
2. Season the chicken generously with salt and pepper to taste.
3. Drizzle generously with olive oil.
4. Scatter the herbs over the chicken and use your hands to rub them all over.
5. Stuff most of the lemon and garlic into the cavity of the chicken.
6. Scatter the rest over the top and press into the chicken so they dont fall off during the cooking process.
7. Roast 1 hour 10 minutes for a 3-pound chicken, 1 hour 20 minutes for a 4-pound chicken.
8. Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat.
9. Saute the onion and carrots until the onion starts to soften.
10. Add the fennel and saute until fennel starts to soften.
11. Add the stock and bay leaves and bring to a vigorous simmer.
12. Add the lentils, bring back to a simmer, cover, and cook 30 minutes.
13. Season to taste with salt and pepper.

chicken, salt, extravirgin olive oil, herbes, lemon, garlic, vegetable oil, onion, carrots, fennel, chicken stock, bay leaves, green lentils, salt

Taken from www.cookstr.com/recipes/herbes-de-provence-roasted-chicken-with-lemon-and-garlic-and-fennel-stewed-lentils (may not work)