A French gastronomy classic. A convivial and generous dish for an indulgent Sunday! Bon appétit!
Preheat the oven to 200°C.
Cut the onions into quarters and slice the lemons.
Place the whole chicken, onions, lemon slices, potatoes and whole unpeeled garlic cloves into an ovenproof dish.
Sprinkle with salt, pepper and herbes de Provence.
Insert several pieces of butter under the skin of the chicken. Pour a large glass of water into the bottom of the dish.
Roast in the oven for 1 hour and 45 minutes.
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