Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Save dried Provencal herbs for the winter, and when summer vegetables are in season, roast a Provencal chicken with juicy tomatoes, bell peppers, onions, olives, and fresh rosemary. Serve these same vegetables, infused with their aromatic juices, as a side dish with the chicken.

Ingredients:

• 3 medium tomatoes, cut into 2.5cm wide wedges.
• 1 red or yellow bell pepper, cut into 2cm wide strips.
• 1 large onion, cut into 2.5cm wide wedges.
• 1/4 tbsp. black olives (Niçoise or Kalamata)
• 4 anchovy fillets, coarsely chopped
• 2 tbsp. orange confiture
• 1 tbsp extra-virgin olive oil
• 1 whole chicken weighing 1.5-1.8 kg.
• 1 small sprig of rosemary

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, tomatoes, sweet pepper, Kalamata olives, Anchovies, rosemary, Orange jam

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Place the tomatoes, bell peppers, onions, olives, and anchovies in a large roasting pan. Add the jam, oil, 1/4 teaspoon of salt, and 1 tablespoon of water and mix thoroughly.
Step 3
• Pat the chicken dry with paper towels, insert rosemary into the cavity, and sprinkle with 1.5 teaspoons of salt and a couple of turns of black pepper. Push the vegetables toward the sides of the roasting pan and place the chicken breast-side up in the center.
Step 4
• Bake for 30 minutes. Turn the chicken breast-side down and continue baking until golden brown, about 15 minutes.
Step 5
• Turn the chicken back over, breast-side up, and continue roasting until the vegetables are tender and the chicken is cooked through (a thermometer inserted into the thickest part of the thigh should read 165°F (74°C), about 15 more minutes. Let rest for 10 minutes, then slice the chicken and serve with the vegetables.

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