1 4 to 6 lb roasting chicken, rinsed and patted dry (or cut up chicken pieces)

4-6 garlic cloves, peeled and smashed

1-2 Tablespoon butter, softened

1 Tablespoon olive oil

Kosher salt and freshly ground pepper

1 Tablespoon Juniper Provence Spice Mix

2 medium yellow or white onions, peeled and sliced medium thickness

1 small bag baby carrots or 5-6 carrots cut into 2-3” pieces

10-12 very small red or white potatoes with bits of peel cut off


Preheat oven to 425°

Mix together the garlic, butter and olive oil. Rub all over the chicken then sprinkle with salt, pepper and Juniper Provence Spice Mix.

Place chicken in the bottom of a large heavy duty-roasting pan; surround chicken with onion, carrots and potatoes. Place the chicken in the oven and roast for approximately 30-35 minutes. The skin will crisp and turn golden brown. Pierce the chicken to make sure the juices are running clear. If you have a thermometer to check the internal temperature, look for 180°. Allow chicken to rest on a platter for about 15 minutes before serving.