Today’s Recipe-Roasted Chicken Provence

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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