Provencal Herb-Roasted Chicken with Ratatouille Vegetables

Ingredients

• 1 cup extra virgin olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 4 cloves garlic, minced
• 1 tablespoon Herbes de Provence
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 whole chicken, about 4 pounds, giblets removed

• 1 large eggplant, cut into 1-inch cubes
• 2 medium zucchini, sliced
• 2 medium red bell peppers, cut into strips
• 1 large onion, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can diced tomatoes, 14 oz
• 1 teaspoon Herbes de Provence
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Combine olive oil, lemon juice, minced garlic, Herbes de Provence, salt, and pepper in a bowl to make the marinade.
2. 02
   Rub the marinade all over the chicken, ensuring to get some under the skin. Cover and refrigerate for at least 1 hour.
3. 03
   Preheat the oven to 375°F (190°C).
4. 04
   Place the marinated chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
5. 05
   While the chicken is roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sauté until softened.
6. 06
   Add the eggplant and cook for about 5 minutes until it starts to soften. Stir in the zucchini and bell peppers, cooking for another 5 minutes.
7. 07
   Add the diced tomatoes, Herbes de Provence, salt, and pepper. Simmer the mixture for 15-20 minutes, until the vegetables are tender.
8. 08
   Once the chicken is done, let it rest for 10 minutes before carving.
9. 09
   Serve the roasted chicken alongside the ratatouille vegetables, garnished with fresh herbs if desired.