Herb And Lemon Chicken In A Clay Pot - cooking recipe

Ingredients

2 tablespoons unsalted butter, room temperature
1 1/2 teaspoons herbes de provence
4 lbs chicken, whole
1 large lemon, cut in half
salt and pepper, to taste
1 medium yellow onion, peeled and cut into 8 wedges
1 stalk celery, cut into 8 pieces
1 large carrot, cut into 8 pieces
3 garlic cloves, peeled and left whole
1/2 cup chicken broth (or white wine)

Preparation

Mash Herbes de Provence into the softened butter until well blended.
Rinse chicken inside and out and pat dry with paper towels.
Soak clay pot and lid in cold water for 15 minutes.
Meanwhile, place 1/2 lemon in cavity of chicken and truss chicken with kitchen twine. Fold wings under. Rub butter mixture over chicken. Sprinkle with salt and pepper.
Slice remaining 1/2 lemon into 3 or 4 slices.
After soaking, line bottom of pot evenly with onion, celery, carrot, garlic and lemon slices. Place chicken, breast side up, on top of vegies.
Pour broth over chicken and cover pot with soaked lid.
Place in a COLD oven and set heat at 450\u00b0F.
Cook for 1 hour and 15 minutes, or until the legs move easily and skin is browned.
(Lid can be removed the last 10 minutes, for crisper skin.).
Transfer to a platter and let rest 10 minutes before carving. Serve with the pan juices and vegies, if desired.