Provençal Roasted Chicken with Herbes de Provence and Vegetables

An authentic dish that highlights the flavours of southern France. This dish is hearty and aromatic. It’s a one-pan meal that’s both rustic and elegant.

Provençal Roasted Chicken with Herbes de Provence and Vegetables
(Serves 4)

Ingredients:

- 1 whole chicken (about 3-4 lbs / 1.5-2 kg), or 4 bone-in, skin-on chicken thighs and legs
- 3 tbsps olive oil
- 2-3 tsp F N Good Food Herbes de Provence seasoning
- 4 garlic cloves, minced
- 1 lemon, zested and halved
- Salt and freshly ground black pepper, to taste
- 1 lb (450 g) baby potatoes, halved
- 2 medium carrots, peeled and cut into chunks
- 1 medium fennel bulb, sliced (optional, but traditional)
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1/2 cup pitted Kalamata olives (optional, for a Mediterranean touch)
- 1/2 cup dry white wine (or chicken broth)

Instructions:

1. Prepare the chicken:
   - Preheat your oven to 400°F (200°C).
   - Pat the chicken dry with paper towels. If using a whole chicken, tie the legs together with kitchen twine for even cooking.
   - In a small bowl, mix the olive oil,F N Good food Herbes de Provence seasoning, minced garlic, lemon zest, salt, and pepper. Rub this mixture all over the chicken, including under the skin for maximum flavour.

2. Prepare the vegetables:
   - In a large roasting pan or baking dish, toss the potatoes, carrots, fennel, red onion, cherry tomatoes, and olives (if using) with a drizzle of olive oil, salt, and pepper. Spread them evenly in the pan.

3. Assemble the dish:
   - Place the chicken on top of the vegetables in the roasting pan. Stuff the lemon halves into the chicken cavity (if using a whole chicken) or tuck them around the chicken pieces.
   - Pour the white wine (or chicken broth) into the bottom of the pan to keep everything moist.

4. Roast:
   - Roast in the preheated oven for 1 to 1.5 hours (for a whole chicken) or 45-50 minutes (for chicken pieces), or until the chicken is golden brown and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
   - Baste the chicken with the pan juices halfway through cooking to keep it moist and flavourful.

5. Serve:
   - Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables and pan juices spooned over the top.

Serving Suggestions:
- Pair with a crisp green salad dressed with a simple vinaigrette.
- Serve with a slice of crusty baguette to soak up the delicious juices.
- Enjoy with a glass of Provençal rosé or white wine!

Enjoy!