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 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   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. 03
   Place the chicken in a roasting pan. Arrange the garlic, olives, cherry tomatoes, and lemon slices around the chicken.
4. 04
   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. 05
   Baste the chicken with the pan juices halfway through the cooking time to enhance flavor and moisture.
6. 06
   Remove the chicken from the oven and let it rest for 10 minutes before carving.
7. 07
   Serve the chicken with the roasted olives, tomatoes, and lemon slices, drizzled with the pan juices.