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.
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.
In large bowl, mix potatoes, zucchini, olives, tomatoes and remaining lemon juice mixture. Arrange vegetables around chicken in pan.
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.