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
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
-
Step1Heat oven to 400°F. Place chicken, breast side up, in ungreased shallow roasting pan.
-
Step2Grate 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.
-
Step3In 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.
-
Step4Bake 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
2Tips from the Betty Crocker Kitchens
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