Authentic home cooking from France, with US measurements. 
Roast Chicken with Zucchini, Potatoes, Shallots, and Herbes de Provence
Open in Cookpad AppSteps
- 1
Take the chicken out of the refrigerator and let it come to room temperature for at least 1 hour before cooking. Place the thyme, bay leaf, and rosemary inside the chicken. Rub the chicken with olive oil. Preheat the oven to 375°F (190°C).
- 2
Peel the potatoes and cut them into quarters. Wash the zucchini and cut them into large pieces. Peel the shallots and cut them in half.
- 3
Pour the chicken broth into a large roasting pan. Place the chicken in the pan and surround it with the potatoes and zucchini. Add the shallots. Sprinkle with Herbes de Provence, salt, and pepper. Roast for 1 hour and 10 minutes.
- 4
Baste the chicken regularly with the broth and stir the vegetables every 10 minutes or so. Check if the chicken is done by cutting at the joint of the thigh; the broth should be absorbed, the zucchini and shallots should be tender, and the potatoes should be soft.
- 5
Let the chicken rest for 10 minutes under a sheet of aluminum foil before serving. Enjoy!
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