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.