PROVENCAL ROAST CHICKEN WITH VEGETABLES

Provencal Roast Chicken with Vegetables image

Provided by Daily Inspiration S

Categories Chicken

Time 1h40m

Number Of Ingredients 15

4 garlic cloves
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh thyme, chopped
1 Tbsp fresh tarragon
1 Tbsp extra virgin olive oil
3/4 tsp salt
1 3 1/2 pound whole chicken
1 lemon, quartered
1 lb whole small red potatoes
2 red onions, each cut into 6 wedges
3 plum tomatoes, halved
1 tsp dried oregano
1 zucchini, cut into 1 1/2 inch chunks
1 yellow squash, cut into 1 1/2 inch chunks
10 kalamata olives, pitted and chopped

Steps:

1. Preheat oven to 400 degees F. Spray a large shallow roasting pan with nonstick spray.
2. Chop 1 of the garlic cloves and combine the chopped garlic, rosemary, thyme, tarragon, oil and 1/4 tsp. salt in a small bowl and make a paste. Gently loosen the skin from the breast and leg portions of the chicken and rub the paste evenly under the skin.
3. In the cavity of the chicken, place the lemon and tuck the wings under the back and tie the legs together. Place the chicken skin side up in the pan.
4. Take the remaining garlic cloves, potatoes (if medium size, you might want to cut them in half), onions, tomatoes, oregano and the remaining salt in a large bowl. Toss with a little bit of olive oil.
5. Arrange the vegetables around the chicken. Roast, stirring the vegetables occasionally about 45 minutes. Add the zucchini, yellow squash and olives to the vegetables in the pan and toss well. Continue roasting until an instant-read thermometer inserted in the inner thigh registers 180 degrees F and the vegetables are tender - approx. 20 - 25 minutes longer.
6. Transfer the chicken to a platter and let it rest approx. 10 minutes. Remove skin (if desired) and carve. Serve the chicken wit the vegetables.