Braised Chicken With Tomatoes and Olives

"From epicurious.com. Serve with crusty bread for dipping."
 
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Ready In:
1hr 30mins
Ingredients:
9
Serves:
4
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ingredients

  • 1 lb tomatoes, cut into wedges (3 to 4 medium)
  • 1 large onion, cut into wedges, leaving root ends intact
  • 12 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
  • 12 teaspoon fennel seed
  • 1 whole chicken (about 3 1/2 pounds)
  • chopped parsley (to garnish)
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directions

  • Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
  • 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.
  • Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
  • 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.
  • 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.
  • Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

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<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.&nbsp;<br />&nbsp;<br /><br /><br /><br /></p>
 
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