Braised Chicken with Tomatoes and Olives (Poulet Provencal)

Ingredients

• 4 servings accompaniment: crusty bread 
• 0.5 teaspoon fennel seeds 
• 1 leaf garnish: flat parsley chopped
• 4 large garlic cloves minced sliced
• 2 teaspoons herbs de provence divided
• 0.5 cup brine-cured olives black pitted drained
• 3 tablespoons olive oil divided
• 1 large onion cut into wedges, leaving root ends intact
• 1 pound tomatoes cut into wedges (3 to 4 medium)
• 3.5 pounds meat from a rotisserie chicken whole

Equipment

• frying pan
• oven
• baking pan
• kitchen thermometer

Directions

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