provencal-roast-chickenPerfectly seasoned, tender chicken and hearty vegetables are the perfect combination for a chilly night’s dinner! Delicious!

1 whole chicken (3 to 3-1/2 pound)
1 lemon
1 teaspoon olive or vegetable oil
1 tablespoon dried herbes de Provence
1/4 teaspoon pepper
8 medium potatoes, cut into fourths
2 medium zucchini, cut into 1-1/2-inch pieces
1 (14-1/2 ounce) can diced tomatoes with basil, garlic and oregano, drained
1/2 cup chopped pitted kalamata olives

1. Heat the oven to 400 degrees F. Place chicken, breast side up, in an ungreased shallow roasting pan.; Grate peel from lemon; squeeze juice. In a small bowl, mix the lemon peel, lemon juice and oil; drizzle 1/2 the mixture over the chicken. Pat herbes de Provence and pepper on the skin of the chicken. Place squeezed lemon halves inside chicken cavity.

2. In a large bowl, toss the potatoes, zucchini, tomatoes, olives and the remaining lemon mixture. Arrange vegetables around the chicken in roasting pan. Insert oven proof meat thermometer in chicken so the tip is in the thickest part of inside thigh and does not touch bone.

3. Bake 1 hour and 45 minutes to 2 hours or until meat thermometer reads 180 degrees F, legs move easily when lifted ot twisted and vegetables are tender. Makes 6 servings.

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