Provençal Lemon Herb Roast Chicken with Ratatouille

Ingredients

• 1 whole chicken, about 4 pounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 whole lemons, halved
• 4 cloves garlic, crushed
• 4 sprigs thyme, fresh
• 4 sprigs rosemary, fresh

• 1 medium eggplant, diced
• 2 medium zucchini, sliced
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 can crushed tomatoes, 14 oz
• 1 teaspoon herbes de Provence
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 375°F (190°C).
2. 02
   Rinse the chicken inside and out under cold water and pat dry with paper towels.
3. 03
   Rub the chicken with olive oil, salt, and freshly ground black pepper. Place lemon halves, crushed garlic, and fresh herbs inside the chicken cavity.
4. 04
   Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
5. 05
   While the chicken is roasting, prepare the ratatouille. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
6. 06
   Add eggplant, zucchini, and red bell pepper to the skillet. Cook until vegetables are tender.
7. 07
   Stir in the crushed tomatoes, herbes de Provence, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
8. 08
   Once the chicken is done, let it rest for 10 minutes before carving. Serve with the ratatouille on the side.