Today’s Recipe-Roasted Chicken Provence

Standard

ROAST CHICKEN PROVENCAL with Vegetables

Oven 400 ° Serves 6

1 (4 LB) Chicken

1 Lg Lemon

2 Tbsp Olive Oil

1 Tbsp Herbes de Provence

1 Bag Fingerling Potatoes

2 Med Zucchini Halved and quartered

1 Can Diced Tomatoes with Basil, Garlic and Oregano Drained

½ Cup Kalamata Olives pitted and chopped

½ Tsp Kosher Salt

½ Tsp Ground Black Pepper

Preheat Oven 400 °. Placae Chicken, breast side up, in ungreased roasting pan. Zest Lemon then squeeze juice into a small bowl with oil, cover the skin with ½ the lemon mixture. Pat the Herbes de Provence, salt and pepper over the skin. Place the lemon halves inside the chicken cavity. In a large zip bag toss the vegetables with the remaining lemon mixture. Shake the bag to coat. Place the vegetables around the chicken in the pan (you may use a cooking bag for easier clean up).

Insert oven proof meat thermometer at thigh but not touching the bone. Bake 1 hour 45 Minutes until the thermometer reads 180° F, legs move easily when lifted or twisted and vegetables are brown and tender.

Serve with Quinoa side and a garden salad if desired.

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About CroneUno

We are delicious, juicy old crones who have earned their stripes. We are friends over time and space who decided to give back all the delicious information that at the Universe has given us. Some the wisdom of the ages and some from our stupid foibles. The purpose of our site is to share time wizened stories, recipes (some healthy; some not so much), holistic care and supplements from nature's storehouse, and humor...always humor. We want you to laugh with us, share with us, and enjoy the journey with us, whatever it may bring. Namaste

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