Rustic Provençal Lemon Herbed Roast Chicken with Ratatouille

Ingredients

• 1 whole chicken, about 4 pounds
• 1 lemon, halved
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons Herbes de Provence
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 cups tomatoes, chopped
• 1 teaspoon Herbes de Provence
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   Prepare the chicken by patting it dry with paper towels. Place it in a roasting pan.
3. 03
   Rub the chicken all over with olive oil, then season with Herbes de Provence, salt, and pepper. Squeeze the lemon halves over the chicken and place the lemon inside the cavity along with minced garlic.
4. 04
   Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
5. 05
   While the chicken is roasting, prepare the ratatouille. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
6. 06
   Add the diced eggplant, zucchini, and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
7. 07
   Stir in the chopped tomatoes, Herbes de Provence, salt, and pepper. Simmer uncovered for 20-30 minutes, until the vegetables are soft and the flavors meld.
8. 08
   Once the chicken is done, let it rest for 10 minutes before carving.
9. 09
   Serve the roast chicken with the ratatouille on the side, garnished with fresh herbs if desired.