Roast chicken Provençal

SmartPoints® value per serving
Total Time
1 hr 29 min
19 min
1 hr 10 min
This is Sunday dinner at its best—and one pan cooks all. 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.


Garlic clove(s)

4 medium clove(s)


1 Tbsp, fresh, chopped

Fresh thyme

1 Tbsp, fresh, chopped

Fresh tarragon

1 Tbsp, fresh, chopped

Olive oil

1 Tbsp, extra-virgin

Olive oil

1 Tbsp, extra-virgin

Bd's Mongolian Grill Chicken

1 cup(s), whole, (3 1⁄2-pound), or other brand


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

Dried oregano

1 tsp

Uncooked zucchini

1 medium, cut into 1 1⁄2-inch chunks

Yellow summer squash

1 medium, cut into 1 1⁄2-inch chunks


10 medium, kalamata, pitted and chopped


  1. Preheat the oven to 425°F. Spray an 11 x 16-inch shallow roasting pan with nonstick spray.
  2. Chop 1 of the garlic cloves. Combine the chopped garlic, rosemary, thyme, tarragon, oil, and 1⁄4 teaspoon of the salt in a small bowl to make a paste.
  3. Gently loosen the skin from the breast and leg portions of the chicken; rub the paste evenly under the skin. Place the lemon in the cavity of the chicken, then tuck the wings behind the back and tie the legs with kitchen twine. Place the chicken, breast-side up, in the pan.
  4. Combine the remaining 3 garlic cloves, potatoes, onions, tomatoes, oregano, and the remaining 1⁄2 teaspoon salt in a large bowl. Spray the vegetables lightly with olive-oil nonstick spray. Arrange the vegetables around the chicken. Roast, stirring the vegetables occasionally, about 45 minutes. Add the zucchini, squash, and olives to the vegetables in the pan and toss well. Continue roasting until an instant-read thermometer inserted in the inner thigh of the chicken registers 180°F and the vegetables are tender, 20–25 minutes longer.
  5. Transfer chicken to a platter; let rest 10 minutes. Remove the skin, then carve. Serve the chicken with the vegetables. Yields 1/6 of chicken and vegetables per serving.


Harmful bacteria are destroyed when food is cooked to proper temperatures. Use a meat thermometer to determine that safe temperature. The U.S. Department of Agriculture recommends that whole chicken be cooked to at least 180°F.