The provencal roast chicken recipe prep time: 15 minutes start to finish: 2 hours 15 minutes 6 servings
1 whole chicken (3 to 31⁄2 lb)
1 teaspoon olive oil
1 tablespoon dried herbes de Provence
1⁄4 teaspoon pepper
8 small red potatoes (1 1⁄2 lb), cut into fourths
2 medium zucchini, cut into 11⁄2-inch pieces
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained
1⁄2 cup chopped pitted kalamata olives
1 Heat oven to 400°F. In ungreased shallow roasting pan, place chicken, breast side up.
2 Grate peel from lemon; squeeze juice. In small bowl, mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
3 In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture.
4 Arrange vegetables around chicken in roasting pan. Insert ovenproof meat thermometer into chicken so tip is in thickest part of inside thigh and does not touch bone.
5 Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180°F, legs move easily when lifted or twisted, and vegetables are tender.
Notes and Tips:
To easily remove the colored outer peel of the lemon (not the white) use a grater, paring knife or vegetable peeler.
|provencal roast chicken recipe|