This is a great way to make an excellent chicken dinner for (at least) two people, and the recipe gives you the option of serving the vegetables as they come out of the oven, or using them as the base for a gravy.

Cut a chicken in half, removing the back bone (or have the buthcer do it).  Leave the skin on. Rinse, and pat dry. Preheat the oven to 350°f.

• Rub salt liberally into the chicken, and lighlty under the skin; let sit.
• Add ground pepper and Herb du Provence, rubbing into the skin and meat as with the salt; rub olive oil into the skin. Set aside while you prepare the vegatables.

Vegetables:

• Cut, into bite size pieces: Carrot, Onion, Celery. Place them in the bottom of a quarter sheet baking pan; add salt, pepper, extra virgin olive oil, and a pinch of Herb du Provence- go easy on all.

Place a rack in the sheet over the vegetables; place the chicken, skin side up, on the sheet. Place the baking sheet in the oven, middle rack, uncovered for 30 minutes. Remove the baking sheet, and add a half cup of stock (does not really matter which), and cover tightly with foil, and place back in the oven for 25 minutes. Remove; change the oven to broil, and remove the vegetables ( a slotted spoon works well, as it leaves behind the heavy oil and rendered fat).*

Place the chicken, uncovered, at the same rack position, under the broiler for ten minutes. The temperature will rise a few degrees after removal (but less than if taken straight from a closed oven); you need 165 º.

The chicken will need to sit for at least ten minutes when it comes out of the broiler. Therefore, from the time you remove the vegetables, you have twenty minutes before serving; *during this time, you can press the vegetables through a strainer, and boil down with some wine and thickener, and you have a nice gravy, or just serve the vegetables as they are, over some starch- mashed potatoes are excellent.  Simple, and so bloody good.