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Provençal Roast Chicken

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By Betty Crocker Kitchens
Updated Dec 22, 2009
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Give roasted chicken a Mediterranean twist with kalamata olives, lemon and seasoned diced tomatoes.

Provençal Roast Chicken

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 whole chicken (3 to 3 1/2 lb)
  • 1 lemon
  • 1 teaspoon olive oil
  • 1 tablespoon dried herbes de Provence
  • 1/4 teaspoon pepper
  • 8 new potatoes (1 1/2 lb), cut into fourths
  • 2 medium zucchini, cut into 1 1/2-inch pieces
  • 1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano, drained
  • 1/2 cup chopped pitted kalamata olives

Instructions

  • Step 
    1
    Heat oven to 400°F. Place chicken, breast side up, in ungreased shallow roasting pan.
  • Step 
    2
    Grate peel from lemon; squeeze juice. In small bowl, mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
  • Step 
    3
    In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert ovenproof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
  • Step 
    4
    Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180°F, legs move easily when lifted or twisted and vegetables are tender.

Nutrition

320 Calories
9g Total Fat
31g Protein
26g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
290mg
12%
Potassium
1040mg
30%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
17%
Sugars
4g
Protein
31g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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