Most people think olives+tomato=Italian. In our house it typically means dinner is inspired from the south of France.
It’s Sunday, which means roast chicken, but joining the chicken will be some garlic, tomatoes, and oil-cured black olives with a couple of herbs. This meal is best accompanied with some crusty bread, and a generous pour of red wine.
Chicken Provençal – 4 servings
1 pound cherry tomatoes
1 large onion, cut into wedges, leaving root ends intact
1/2 cup oil-cured black olives, pitted
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
Kosher salt and freshly ground black pepper
1 whole chicken (about 3 1/2 pounds)
Preheat the oven to 425 degrees F with rack in middle.
Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 3-quart shallow baking dish, or saute pan. 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, and place the chicken in the baking dish.
Roast for an hour or hour and fifteen minutes, until an instant-read thermometer inserted into thickest part of a thigh registers 170°F.
Let chicken stand 10 minutes before carving. Serve with vegetables pan juices, and bread.