- 1 (3 pound) whole chicken
- 4 tablespoons McCormick® Gourmet Collection™ Herbes de Provence, divided
- 1 teaspoon McCormick® Gourmet Collection® Garlic Salt, divided
- 1 tablespoon olive oil
- 4 cups assorted vegetables (such as potatoes, carrots, and onions) cut in 1-inch pieces
- 1/4 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
- Heat oven to 375 degrees F. Rinse chicken and pat dry. Place chicken in 13×9-inch baking pan. Combine 2 teaspoons Herbes de Provence and 1/2 teaspoon garlic salt; rub over chicken.
- Toss vegetables in a large bowl with oil, remaining Herbes de Provence, remaining garlic salt and black pepper. Arrange vegetables around chicken. Bake 1 1/4 hours or until meat thermometer inserted in thigh registers 180 degrees F and potatoes are tender.