Natural Herbes De Provence 3lb

{ "ingredients": "Fennel Seeds, Thyme, Dried Basil, Rosemary, Oregano, Savory, Marjoram, Lavender Buds, Canola Oil, Natural Flavors.<br />Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Sesame, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.", "recipe": "Poulet Provencal (Chicken of Provence)<br /><br />3 medium tomatoes (cut into wedges)<br />1 large onion (cut into wedges)<br />1 small jar kalamata olives<br />4 fresh garlic cloves, minced<br />2 tablespoons Herbes De Provence<br />½ teaspoon kosher flake salt (or sea salt)<br />3-4lbs whole chicken (or equivalent)<br /><br />1-Rinse chicken; pat dry; rub it inside and out with the salt and Herbes De Provence. Place it in a bag; refrigerate overnight.<br /><br />2-Place chicken in a 9x13 pan. Arrange the onion and tomato wedges around the chicken; pour the kalamata juice over the vegetables. Bake at 400 covered for 45 minutes. Uncover and continue to bake another 45 minutes or until meat is fully cooked. 5 minutes before serving add olives. Serve with rice or potatoes covered with the vegetable and juices.", "documents": [] }