5

Roast chicken and vegetables Provençal

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 an herbed whole chicken with a garden of vegetables— plus some Kalamata olives thrown in to put the flavor over the top. Pull out your largest baking sheet for this one.
Ingredients

garlic clove(s)

4 medium 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

1¾ pound(s), 1 (3 1/2-pound) whole chicken, giblets removed

lemon(s)

1 medium, quatered

uncooked red potato(es)

1 pound(s), whole, small

uncooked red onion(s)

2 medium, each cut into 6 wedges

plum tomato(es)

3 medium, halved

uncooked zucchini

1 medium, cut into 1 1⁄2-inch chunks

yellow summer squash

1 medium, cut into 1 1⁄2-inch chunks

olive(s)

10 medium, kalamata, pitted and chopped

fresh parsley

2 Tbsp, chopped

Instructions

  1. 1 Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray.
  2. 2 Stir together 1 garlic clove, the rosemary, thyme, tarragon, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in small bowl.
  3. 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. 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. 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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