We thoroughly enjoyed the dish.
I should've heeded Marg/CDN's note to leave the veg out for the first 15 minutes of roasting, especially since my chicken was just over 4-1/2 lbs requiring longer time in the oven. I boosted the ingredients a bit to compensate for the larger chicken. Tucked in some peeled/quartered Yukon Gold potatoes and zucchini chunks about 20 minutes into the roasting. Such a great chicken dish which will be making repeat appearances at our house.
Thank you , Marg, for another keeper.
Braised Chicken with Tomatoes and Olives (Poulet Provencal)
1 pound tomatoes (3 to 4 medium), cut into wedges
2 large onions, 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 scant teaspoon fennel seeds, lightly rubbed
1 whole chicken (about 3 1/2 pounds)
Preheat convection oven to 400°F for 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. (Can sprinkle on additional H de P)
Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour.
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
Source: http://www.epicurious.com/recipes/food/views/241766
Marg/CDN’s notes: better to leave the veg out for the first 15 minutes. Used Nyons olives. Cherry tomatoes, uncut work well. Be generous with the amount of rub for the chicken.
http://www.epicurious.com/recipes/food/views/241766
I should've heeded Marg/CDN's note to leave the veg out for the first 15 minutes of roasting, especially since my chicken was just over 4-1/2 lbs requiring longer time in the oven. I boosted the ingredients a bit to compensate for the larger chicken. Tucked in some peeled/quartered Yukon Gold potatoes and zucchini chunks about 20 minutes into the roasting. Such a great chicken dish which will be making repeat appearances at our house.
Thank you , Marg, for another keeper.
Braised Chicken with Tomatoes and Olives (Poulet Provencal)
1 pound tomatoes (3 to 4 medium), cut into wedges
2 large onions, 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 scant teaspoon fennel seeds, lightly rubbed
1 whole chicken (about 3 1/2 pounds)
Preheat convection oven to 400°F for 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. (Can sprinkle on additional H de P)
Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour.
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
Source: http://www.epicurious.com/recipes/food/views/241766
Marg/CDN’s notes: better to leave the veg out for the first 15 minutes. Used Nyons olives. Cherry tomatoes, uncut work well. Be generous with the amount of rub for the chicken.
http://www.epicurious.com/recipes/food/views/241766