2 lbs tomatoes cut into wedges
2 large onions, cut into wedges
1 fennel bulb, cut into wedges
1 cup Nicoise olives, pitted
5 large garlic cloves, sliced plus 1 tsp minced garlic
6 Tbsp olive oil, divided
2 Tbsp + 1-1/2 tsp Urban Accents Herbs de Provence, crushed
1 whole chicken, about 4 lbs
1/2 cup chicken stock

 Preheat oven to 400°.  In large roasting pan, toss together tomatoes, onions, fennel, olives, sliced garlic, 4 Tbsp oil, 2 Tbsp crushed Herbes de Provence, 2 tsp salt and 2 tsp pepper.  Push vegetables to sides of pan to make room for chicken.
 In small bowl, combine minced garlic, 2 Tbsp oil, 1-1/2 tsp crushed Herbs de Provence, 1 tsp salt and 2 tsp pepper.  Pat chicken dry, then cut in half and remove back bone and any excess fat. Rub outside of chicken with oil mixture and place in middle of roasting pan skin side up.  Add chicken stock and cover with foil.  Roast for 1 hr. After 1 hr, remove foil and baste chicken with juices in the pan. Cook uncovered for an additional 30 minutes or until golden brown.  Remove chicken to carving board and let rest 10 minutes before carving.   Gently toss roasted vegetables with pan juices and serve with crusty bread along side chicken. Reduce the extra liquid for a delicious gravy.

 

Served Best: Warm
Prep Time: 15 minutes
Cook Time: 1-1/2 hours
Serves:  6