Roasted chicken gets a stylish French makeover with herbs, carrots, and olives.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees, with rack in top position. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl, combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables with salt and pepper.

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  • Roast until an instant-read thermometer inserted in thickest part of chicken (avoiding bone) registers 165 degrees, 30 to 35 minutes, tossing vegetables once. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.

  • Add olives to sheet with vegetables, and gently toss. Return to oven; roast until vegetables begin to brown and liquid has evaporated, about 10 minutes. Remove sheet from oven; add parsley and lemon juice, and toss. Serve chicken alongside vegetables.

Reviews (2)

11 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
09/19/2013
This was great. Next time I will use half the amount of green olives and lemon juice. That is the only adjustment that I would make. Try it. Nice food for leftovers too.
Rating: Unrated
02/03/2009
I have a gas oven that heats from the bottom, should I still put the baking pan on the top rack?