Provençal Roast Chicken

Provençal Roast Chicken

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

Prep Time

15

Minutes

Total Time

2:15

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 290mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 31g;
Percent Daily Value*:
    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.