Roast chicken and vegetables Provençal
4
Points®
Total time: 1 hr 39 min • Prep: 19 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
In this one-pan recipe, you roast a whole chicken with a garden of vegetables—plus some Kalamata olives thrown in to put the flavor over the top. The chicken is first rubbed with a mixture of garlic, rosemary, thyme, and tarragon, while lemon wedges are placed inside the cavity. Red potatoes, red onions, and plum tomatoes are arranged around the chicken and then roasted for 45 minutes. Pile on the zucchini, squash, olives, and garlic cloves and continue to roast until the chicken is cooked through and the veggies are tender. It's as easy as that! Just be sure to pull out your largest baking sheet for this one.
Ingredients
Garlic
4 clove(s)
Rosemary
1 Tbsp, fresh, chopped
Fresh thyme
1 Tbsp, fresh, chopped
Fresh tarragon
1 Tbsp, fresh, chopped
Olive oil
1 Tbsp, extra-virgin
Table salt
¾ tsp
Black pepper
¼ tsp
Raw skinless boneless light and dark meat chicken
1¾ pound(s), 1 (3 1/2-pound) whole chicken, giblets removed
Lemon
1 item(s), large, quatered
Uncooked red potato
1 pound(s), whole, small
Red onion
2 medium, each cut into 6 wedges
Plum tomato
3 medium, halved
Dried oregano
½ tsp
Uncooked zucchini
1 medium, cut into 1 1⁄2-inch chunks
Uncooked yellow summer squash
1 medium, cut into 1 1⁄2-inch chunks
Olives
10 olive(s), medium, kalamata, pitted and chopped
Fresh parsley
2 Tbsp, chopped
Instructions
1
Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray.
2
Stir together 1 garlic clove, the rosemary, thyme, tarragon, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in small bowl.
3
With your fingers, loosen skin on chicken breasts, legs, and thighs. Rub garlic mixture evenly on meat under skin; press skin back into place. Place lemon in cavity of chicken, then tuck wings under chicken and tie legs with kitchen string. Place chicken in pan, breast side up.
4
Combine potatoes, onions, tomatoes, oregano, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in large bowl. Spray vegetables lightly with olive oil nonstick spray. Arrange vegetables around chicken. Roast, stirring vegetables occasionally, about 45 minutes. Add zucchini, squash, olives, and remaining 3 garlic cloves, to vegetables in pan and toss well. Continue roasting until an instant-read thermometer inserted into thigh registers 165°F and vegetables are tender, about 25 minutes longer.
5
Transfer chicken to a cutting board; let rest 10 minutes. Remove skin, then carve. Stir parsley into vegetables; serve chicken with vegetables.
6
Serving size: 1/6 of chicken and vegetables
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.