Provençal Roast Chicken Recipe | Betty Crocker

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