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Provençal Roast Chicken
Provençal Roast Chicken
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Prep Time:
15 minutes
Total Time:
2 hours 15 minutes
Elevate roasted chicken with Mediterranean flavors: kalamata olives, lemon, and seasoned diced tomatoes.
Ingredients:
  • 1 whole chicken (3 to 3 1/2 lb)
  • 1 lemon
  • 1 teaspoon olive oil
  • 1 tablespoon dried herbes de Provence
  • 1/4 teaspoon pepper
  • 8 new potatoes (1 1/2 lb), cut into fourths
  • 2 medium zucchini, cut into 1 1/2-inch pieces
  • 1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano, drained
  • 1/2 cup chopped pitted kalamata olives
Instructions:
  • Preheat oven to 400°F. Place the chicken in a shallow roasting pan, breast side up, without greasing the pan.
  • Grate the lemon peel and squeeze the juice. Combine the lemon peel, lemon juice, and oil in a small bowl. Drizzle half of the lemon mixture over the chicken, then sprinkle herbes de Provence and pepper on the chicken skin. Place the squeezed lemon halves inside the chicken cavity.
  • Combine potatoes, zucchini, tomatoes, olives, and remaining lemon mixture in a large bowl. Arrange all the vegetables around the chicken in a roasting pan. Insert an ovenproof meat thermometer into the chicken, ensuring the tip is in the thickest part of the inside thigh and not touching the bone.
  • Bake for 1 hour 45 minutes to 2 hours until the thermometer reads 180°F, the legs move easily when lifted or twisted, and the vegetables are tender.

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