Provençal Roast Chicken

 

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

• 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.