Roast chicken Provençal
5
Points®
Total time: 1 hr 29 min • Prep: 19 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Garlic
4 clove(s)
Rosemary
1 Tbsp
Fresh thyme
1 Tbsp
Fresh tarragon
1 Tbsp
Olive oil
1 Tbsp
Olive oil
1 Tbsp
Bd's Mongolian Grill Chicken
1 cup(s)
Lemon
1 item(s), large
Uncooked red potato
1 pound(s)
Red onion
2 medium
Plum tomato
3 medium
Dried oregano
1 tsp
Uncooked zucchini
1 medium
Uncooked yellow summer squash
1 medium
Olives
10 olive(s), medium
Instructions
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.
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