Poulet aux Pignons
(Roast Chicken with Pinenuts)

3lb. roasting chicken
1 lemon
4-6 tbsp. chopped fresh herbs such as thyme, marjoram, savory (or dried*)
olive oil*
salt & freshly
ground pepper
4-6 tbsp. pinenuts
white wine (optional)
chopped fresh chervil (to decorate)

Preheat the oven to 400F. Wipe inside of chicken with a damp cloth and pat dry. Squeeze the lemon halves into the chicken and place them in the breast cavity with 2 tbsp. of chopped herbs. Brush the chicken with olive oil, sprinkle with pepper and remaining herbs except chervil, and roast the chicken for 1 hour 20 minutes breast side down, then 20 minutes each breast side up, basting occasionally after the first 20 minutes. Remove to a warm serving dish and add pinenuts to roasting pan. Cook over a high heat, scraping the pan well with a spatula, until the nuts are toasted brown. You may want to pour in a glass of the wine you're drinking as well, in which case reduce it by half and then pour the pinenuts and pan juices over the chicken. Decorate with chervil and serve.

(from: 'A Table in Provence''*)

*Available in-store.