I have been known to ruin a good piece of meat so I usually leave the meat cooking to my husband but he was working so I needed to step up to the plate:)

First off, while buying the ingredients I found Living Herbs sold a roasting mix of rosemary, sage and thyme in one package. I have never seen this product before but was thrilled to get all my herbs in one package.

Dorie often uses vegetables to season her dishes and then has you throw them out which I never do. For this recipe I actually added more vegetables. The recipe calls for 1 carrot but I put in 3 and served them with the dinner, they were very good.

In a Dutch oven goes olive oil, carrots, shallot, herbs of thyme, rosemary and sage, bay leaf, salt and pepper. The chicken is rubbed with olive oil then stuffed with herbs, bay leaf, half of lemon, salt and pepper. The chicken legs are tied up with kitchen twine. I did not have a whole garlic head so I used what I head left which seemed to work. Juice of half a lemon gets squeezed and white wine gets poured on top. The dish cooks for 90 minutes at 450 degrees.

The chicken came out perfect for me, I didn’t even have to use the broiler to brown it. A success that the whole family loved, definitely a make again recipe. To see what others thought head over to Cook the Book Fridays.