Active Time

　　25 min

　　Total Time

　　1 1/2 hr

　　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.

　　

Ingredients

Makes 4 servings

　　1 pound tomatoes (3 to 4 medium), cut into wedges

　　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 seeds

　　1 whole chicken (about 3 1/2 pounds)

　　

Equipment:

Equipment: kitchen string

　　Accompaniment: crusty bread

　　Garnish: chopped flat-leaf parsley

　　

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.