Provençal Roast Chicken

Give roasted chicken a Mediterranean twist with kalamata olives, lemon and seasoned diced tomatoes.

(0)
(0)
Save and Share
  • prep time 15 min
  • total time 2 hr 15 min
  • ingredients 9
  • servings 6
 

Ingredients

1
whole chicken (3 to 3 1/2 lb)
1
lemon
1
teaspoon olive oil
1
tablespoon dried herbes de Provence
1/4
teaspoon pepper
8
new potatoes (1 1/2 lb), cut into fourths
2
medium zucchini, cut into 1 1/2-inch pieces
1
can (14 1/2 oz) diced tomatoes with basil, garlic and oregano, drained
1/2
cup chopped pitted kalamata olives

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Place chicken, breast side up, in ungreased shallow roasting pan.
  • 2 Grate peel from lemon; squeeze juice. In 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.
  • 3 In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert ovenproof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
  • 4 Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180°F, legs move easily when lifted or twisted and vegetables are tender.
  • 1 Heat oven to 400°F. Place chicken, breast side up, in ungreased shallow roasting pan.
  • 2 Grate peel from lemon; squeeze juice. In 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.
  • 3 In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert ovenproof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
  • 4 Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180°F, legs move easily when lifted or twisted and vegetables are tender.

EXPERT TIPS

toggle

Expert Tips

The peel, or zest, of citrus fruits comes from the outermost layer of skin. It contains pungent, aromatic oils that add intense flavor to foods. Remove the colored outer peel (not the white) by using a grater, paring knife or vegetable peeler.

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
290mg
290%;
Total Carbohydrate
26g
26%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
25%;
Calcium
8%;
Iron
25%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.