Braised Chicken With Tomatoes And Olives

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 lb tomato, cut into wedges (3 to 4 medium)
• 1 large onion, cut into wedges, leaving root ends intact
• 1/2 cup drained brine-cured black olives, pitted if desired
• 4 large garlic cloves, sliced, plus 1 teaspoon minced
• 3 tablespoons olive oil, divided
• 2 teaspoons herbes de provence, divided
• 1/2 teaspoon fennel seed
• 1 whole chicken (about 3 1/2 pounds)
• chopped parsley (to garnish)

Recipe

• 1 preheat convection oven to 400°f or regular oven to 425°f with rack in middle.
• 2 toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. push vegetables to sides of dish to make room for chicken.
• 3 stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de provence, and remaining tablespoon olive oil.
• 4 remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. tie legs together with string, then put chicken in baking dish.
• 5 roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°f, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
• 6 let chicken stand 10 minutes before carving. serve with vegetables and pan juices.