Provencal Roast Chicken
** herbes de Provence combines favorite herbs from the Provence region in southern France. It commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. You can find this in the seasonings section of most supermarkets.
This recipe will surely impress even your most experienced cooking friends! It looks stunning on your table and it is really easy to make. We love it.
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- whole chicken ( 3 to 3 1/2 lbs)
- 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
1Heat oven to 400 degrees F. Place chicken, breast side up, in ungreased shallow roasting pan.
2Grate 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.
3IN 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.
4Bake 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.