French Roasted Chicken with herbes de Provence Recipe

Ingredients

• Olive oil
• 2 slices cabbage (½-inch thick)
• 4 Tbsp. unsalted butter, softened
• 3 Tbsp. herbes de Provence, divided
• 1 Tbsp. minced garlic
• 1 tsp. minced lemon zest
• 1 tsp. each kosher salt and black pepper
• 1 whole chicken (4½–5½ lb.), fat trimmed, giblets and neck discarded, seasoned inside and out with salt and black pepper
• 1 whole lemon, pierced all over with a fork or knife
• 1 head garlic, unpeeled, halved horizontally
• ¾ cup dry white wine
• 1 lb. mixed baby potatoes
• 1 ½ cups frozen pearl onions
• 1 cup peeled and cut carrots (½-inch pieces)
• 8 oz. whole button mushrooms
• 2 Tbsp. olive oil
• 3 Tbsp. all-purpose flour
• 1 ½ cups low-sodium chicken broth
• 2 tsp. lemon juice