Provençal Roast Chicken

Add something zesty to your family’s French cuisine tonight! Serve this baked chicken and veggies flavored with lemon juice – a hearty dinner.

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  • prep time 20 min
  • total time 1 hr 50 min
  • ingredients 9
  • servings 6
 

Ingredients

1
whole chicken (3 to 3 1/2 lb)
1
lemon
1
teaspoon olive oil
1
tablespoon herbes de Provence or dried rosemary leaves, crushed
1/4
teaspoon freshly ground black pepper
1 1/2
lb small red potatoes (about 10 to 12), cut into fourths
2
medium zucchini, cut into 1 1/2-inch pieces
1/2
cup chopped pitted kalamata olives
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Remove and discard giblets from chicken. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. In shallow roasting pan, place chicken, breast side up. Grate peel from lemon. Cut lemon in half; squeeze and reserve juice from lemon. Reserve lemon halves. In small bowl, mix lemon peel, lemon juice and oil until well blended.
  • 2 Drizzle half of lemon mixture over chicken. Sprinkle and pat herbes de Provence and pepper over skin of chicken. Place squeezed lemon halves inside chicken. Using string, tie legs and tail together. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • 3 In large bowl, mix potatoes, zucchini, olives, tomatoes and remaining lemon juice mixture. Arrange vegetables around chicken in pan.
  • 4 Bake 1 hour to 1 hour 30 minutes or until thermometer reads 180°F and legs move easily when lifted or twisted, and vegetables are tender. Remove and discard lemon halves. If desired, add salt and pepper to taste.
  • 1 Heat oven to 400°F. Remove and discard giblets from chicken. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. In shallow roasting pan, place chicken, breast side up. Grate peel from lemon. Cut lemon in half; squeeze and reserve juice from lemon. Reserve lemon halves. In small bowl, mix lemon peel, lemon juice and oil until well blended.
  • 2 Drizzle half of lemon mixture over chicken. Sprinkle and pat herbes de Provence and pepper over skin of chicken. Place squeezed lemon halves inside chicken. Using string, tie legs and tail together. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • 3 In large bowl, mix potatoes, zucchini, olives, tomatoes and remaining lemon juice mixture. Arrange vegetables around chicken in pan.
  • 4 Bake 1 hour to 1 hour 30 minutes or until thermometer reads 180°F and legs move easily when lifted or twisted, and vegetables are tender. Remove and discard lemon halves. If desired, add salt and pepper to taste.

EXPERT TIPS

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Expert Tips

Provençal refers to dishes that are prepared in the style of Provence, in southern France.

Herbes de Provence is an herb blend that typically includes basil, fennel, marjoram, rosemary, sage, and thyme. It is often used in French cooking.

Garnish the dish with fresh herbs such as rosemary or thyme.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
4g,
4%
),
Cholesterol
90mg
90%;
Sodium
430mg
430%;
Total Carbohydrate
53g
53%
(Dietary Fiber
7g
7%
  Sugars
5g
5%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
60%;
Calcium
8%;
Iron
25%;
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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