Herbs de Provence

I was over at the Layla Grace Backroom blog the other day and ran into this recipe and pictures.  Oh my

courtesy of Jamie Beck over at From Me To You

In honor of the crisp Fall air yesterday, I decided to make this delicious looking chicken for dinner last night.  The recipe is from Molly Shuster, who collaborated with Jamie Beck for the beautiful pictures.  

Herbs de Provence Roast Chicken

• 1 4lb roasting chicken
• 4 tablespoons butter
• 3 tablespoons herbs de provence
• few sprigs of fresh herbs (thyme, rosemary, lavender)
• salt

Preheat the oven to 400.
Wash the chicken inside and out with cold water. Pat dry and place in a heavy bottomed roasting pan. Rub the chicken all over with butter. Sprinkle the herbs de provence evenly and season with salt. Place a few springs of fresh herbs in the cavity of the bird. Tie the drumsticks together with kitchen twine and place any veggies along the sides of the roasting pan.
Bake until the bird is cooked and juices run clear, about 1 hour and 15 minutes. Let sit for 5 minutes before carving.

*****
Instead of purple onions, I roasted mine with carrots and potatoes.  I also didn't have any sprigs of fresh herbs, so I left those out.  My chicken was also a bit smaller (those Farmer's Market chickens often are), so it didn't take as long to cook.

So, how did it turn out?  DELICIOUS!  I tried to take some pictures, but they don't hold a candle to all of the gorgeous ones over at From Me To You.  You should check out the rest of them.

So what are your favorite Fall recipes??  Please share!  I'm always looking for new recipes.
~Becky