Provencal Roasted Chicken with Olives and Herbes de Provence

Ingredients

• 1 whole chicken about 4 pounds, cleaned and patted dry
• 2 tablespoons olive oil
• 1 tablespoon herbes de Provence
• 2 cloves garlic minced
• 1 cup green olives pitted
• 1 cup cherry tomatoes halved
• 1 lemon lemon sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 Rub the chicken with olive oil, ensuring it's evenly coated. Season with herbes de Provence, salt, and black pepper, rubbing them into the skin and cavity.
3. 3 Place the chicken in a roasting pan. Arrange the garlic, olives, cherry tomatoes, and lemon slices around the chicken.
4. 4 Roast the chicken in the preheated oven for about 60 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
5. 5 Baste the chicken with the pan juices halfway through the cooking time to enhance flavor and moisture.
6. 6 Remove the chicken from the oven and let it rest for 10 minutes before carving.
7. 7 Serve the chicken with the roasted olives, tomatoes, and lemon slices, drizzled with the pan juices.