Roasted Capon, Provencal-Style

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1 capon or roasting chicken (5 1/2

to 6 pounds)

1 cup black, oil-cured olives, pitted

1/2 cup green olives, pitted, rinsed and drained

5 tablespoons butter, softened

1 teaspoon herbes de Provence

Salt and black pepper

2 red bell peppers

2 yellow bell peppers

1/2 cup chicken broth or giblet broth (see recipe)

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