Heat oven to 400º. Place chicken, breast side up, in shallow roasting pan.
Grate peel from lemon; squeeze juice. Mix lemon peel, lemon juice, and oil in small bowl. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
Toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture in large bowl. Arrange vegetables around chicken in roasting pan. Insert meat thermometer in chicken so tip is in thickest part of inside thigh muscle and does not touch bone.
Bake uncovered 1 hour 45 minutes to 2 hours or until thermometer reads 180°, juice of chicken is no longer pink when center of thigh is cut and vegetables are tender.
