With only twenty-five minutes of active prep time, even a less-experienced cook can add this timeless chicken recipe to his or her repertoire. The simple dinner utilizes produce of southern France—olives, onions, and fennel—cooked in the same pan as the chicken and sauce. Substitute a combination of dried thyme, fennel, basil, and savory if you can’t find herbes de Provence. Serve this in the backyard with a baguette and a bottle of Côtes de Provence, and have yourself a true pique-nique français.

　　

Ingredients

Makes 4 servings

　　1 pound ripe 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

　　2 teaspoons herbes de Provence

　　1/2 teaspoon fennel seeds

　　1 1/2 teaspoons salt

　　3/4 teaspoon black pepper

　　1 whole (3 1/2 pound) chicken

　　Chopped fresh flat-leaf parsley, for garnish

　　Crusty bread, for serving

　　Equipment: kitchen string

　　

Step 1

Preheat a convection oven to 400°F or a regular oven to 425°F, with the rack in the middle.

　　

Step 2

Toss together the tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, the 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 the vegetables to the sides of the dish to make room for the chicken.

　　

Step 3

Stir together the minced garlic, remaining 1 teaspoon salt and 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.

　　

Step 4

Remove excess fat from the chicken and pat dry, then rub inside and out with the seasoning mixture. Tie the legs together with string, then put the chicken in the baking dish.

　　

Step 5

Roast until an instant-read thermometer inserted into the thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in a convection oven, 1 to 1 1/4 hours in a regular oven.

　　

Step 6

Let the chicken stand 10 minutes before carving. Garnish with parsley. Serve with vegetables and pan juices.

　　The Epicurious Cookbook