PROVENCAL ROAST CHICKEN

Provencal Roast Chicken image

Provided by Patty Ward

Categories Roasts

Time 2h15m

Number Of Ingredients 9

1 whole chicken ( 3 to 3 1/2 lbs)
1 lemon
1 tsp olive oil
1 Tbsp dried herbes de provence
1/4 tsp freshly ground black pepper
8 medium red or yellow skin potatoes (1 1/2 lb), cut into fourths
2 medium zucchini, cut into 1 1/2 - inch pieces
1 can(s) (14 1/2 oz) diced tomatoes w/basil, garlic and oregano drained
1/2 c kalama olives, pitted and chopped

Steps:

1. Heat oven to 400 degrees F. Place chicken, breast side up, in ungreased shallow roasting pan.
2. Grate peel from lemon; squeeze juice. In a 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. Arrange vegetables around chicken in roasting pan. Insert oven proof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
4. Bake 1 hour 45 minutes to 2 hours or until termometer reads 180 degrees F, legs move easily when lifted or twisted and vegetables are tender.