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Roast chicken and vegetables Provençal

Roast chicken and vegetables Provençal

5
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

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