, unpeeled and large ones halved
, crushed and peeled
1 1/2 tsp
herbes de Provence
, (1 kg)
PLACE a rimmed baking sheet in oven and preheat oven to 450F.
TOSS vegetables and garlic with 1 tbsp oil, 1/2 tsp herbes de Provence, ¼ tsp salt and 1/8 tsp pepper in a large bowl.
DRIZZLE chicken with remaining 1 tbsp oil, then sprinkle with remaining 1 tsp herbes de Provence, ¼ tsp salt and 1/8 tsp pepper. Remove hot baking sheet from oven. Place chicken skin-side up on sheet and scatter veggies and lemon around it. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165F, about 35 min.
CUT chicken into 8 pieces. Serve with roasted vegetables and lemon.