Provencal Roast Chicken


1 (3 to 3 1/2) whole chicken
1 lemon
1 tsp olive oil
1 tbs herbes de provence
2 tsp black pepper
1 1/2 lb small red potatoes, cut into fourths (about 10-12)
2 medium zucchini (cut into 1 1/2 inch pieces
1/2 cup Kalamata olives, chopped
1 (14.5) can diced tomatoes with basil, garlic and oregano. (drained)
  • Heat oven to 400 degrees.
  • Place chicken, breast side up, in an un-greased shallow roasting pan.
  • Grate peel from lemon, then cut the lemon in half and squeeze and reserve juice.
  • Reserve lemon halves .
  • In a small bowl, combine lemon peel, lemon juice and oil, mix well.
  • Drizzle half of lemon mixture over chicken, then sprinkle and pat herbs de Provence and pepper over the skin of the chicken.
  • Place lemon halves inside the chicken and using butcher twine tie the legs and tail together.
  • ┬áIn a large bowl, combine potatoes, zucchini, olives, tomatoes and remaining lemon juice mixture, toss to coat.
  • Arrange the vegetables abound the chicken in the pan.
  • Bake at 400 degrees or until chicken is cooked through and the vegetables are tender.
  • Remove from the pan and allow to cool slightly before cutting.




20 min


1 min


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