Roasted Chicken with Potatoes, Carrots and Leeks

This recipe is very similar to my Seriously Perfect Roast Chicken, but deals with chicken pieces, not the whole bird! It's a simple one-pan dish, easy to make and so good!

1 Whole Chicken (already cut into breasts, legs, etc.), rinsed and patted dry
Unsalted Butter (a slice for every piece of chicken)
3 Tbsp. Herbs de Provence ( I buy it, but if you want to know what's in it- here's the recipe)
1/2 Lemon
3 Large Carrots, chopped into large pieces
3 Large Leeks, (washed thoroughly) and sliced thinly
3 Potatoes, peeled and chopped into quarters (Russets or Red)
3 Tbsp. Olive Oil
Sea Salt (NOT table salt)
Pepper

Heat oven to 500 degrees.
In a large bowl, mix the carrots, leeks and potatoes with all of the olive oil, 2 Tbsp. Herbs de Provence, a generous sprinkle of sea salt and a few good grinds of fresh pepper. Put veggies along the edges of a baking dish, lined with aluminum foil.  In the center place the chicken, skin side up. Under each piece of skin, place a slice of butter. Sprinkle heavily with salt (so it is visibly showing), a few dashes of pepper and the rest of the Herbs de Provence. Drizzle with the lemon juice (only on chicken). Place in oven and cook for 45 minutes (Check at 30 and may want to fold the foil over the veggies).

The chicken will be visibly crispy and the inside-- so moist! The veggies are done perfectly, with the leeks basically melting into them with just flavor to remember them by.

A wonderful autumn dinner.
Enjoy, e