It’s been cool and rainy here, just the kind of weather for roasted chicken with herbs. Roasted Chicken Provencal from NYT Cooking was just what I was looking for. Simple and warming, with lemon, garlic, shallots, and herbes de provence. It was especially good because I had chicken from Spring Ridge Farm, in Boylston, which was really moist and flavorful. I served it with roasted broccoli and grilled tomato bruschetta.