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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

1 tsp minced garlic

6 Tbsp extra-virgin olive oil, divided

2 Tbsp + 1-1/2 tsp Urban Accents Herbes de Provence, crushed

1 whole chicken, about 4 lbs



  1. Preheat oven to 400F.
  2. In a large roasting pan, toss together tomatoes, onions, fennel, olives, sliced garlic, 4 Tbsp oil, 2 Tbsp crushed Herbes de Provence, 2 tsp salt and 1/2 tsp pepper.
  3. Push vegetables to sides of pan to make room for chicken.
  4. In a small bowl, combine minced garlic, 2 Tbsp oil, 1-1/2 tsp crushed Herbes de Provence, 1 tsp salt and 1/2 tsp pepper.
  5. Pat chicken dry, then rub inside and out with seasoned oil mixture.
  6. Tie legs together with string, then place chicken in the middle of roasting pan.
  7. Roast 1-1/4 to 1-1/2 hours until instant-read thermometer inserted into thigh registers 170 degrees.
  8. Remove chicken to carving board and let rest 10 min before carving.
  9. Gently toss roasted vegetables with pan juices and serve with crusty bread alongside chicken.