Featuring olive oil and the combined herbs and produce of the south of France, this one-dish country dinner will transport you to a café table in Aix in a heartbeat.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 4 servings
Ingredients
Equipment:
Preparation
Step 1
Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
Step 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.
Step 3
Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
Step 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.
Step 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.
Step 6
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
