Braised Chicken With Tomatoes and Olives
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb tomatoes, 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)
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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