Roasted Chicken Provence
Roasting chicken 3-4 lbs, cleaned and dried
2 Lemons, quartered
10 Large or 20 small green olives
4 T Primo Herbs de Provence EVOO
1 T butter
1/8 t salt
Preheat oven to 425. Mix butter, olive oil and salt into a paste and coat exposed areas of chicken. Stuff chicken with lemon and olives. Roast at 425 for 25 minutes, reduce heat to 350 continue roasting until done, approximately 35 minutes per pound total cooking time. Serve with the broth on the side as a sauce.