Roasted Chicken Provencal

Juicy chicken gets a French twist with roasted tomatoes, onion, peppers and olives.
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  • Level: Easy
  • Total: 1 hr 30 min (includes resting time)
  • Active: 20 min
  • Yield: 4
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3 medium tomatoes, cut into 1-inch-thick wedges

1 red or yellow bell pepper, cut into 1-inch-thick strips

1 large onion, cut into 1-inch-thick wedges

1/4 cup pitted Nicoise or Kalamata olives

4 anchovy fillets, coarsely chopped

2 tablespoons orange marmalade

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

One 3- to 4-pound whole chicken

1 small sprig fresh rosemary


  1. Preheat the oven to 425 degrees F.
  2. Put the tomatoes, bell pepper, onion, olives and anchovies in a large roasting pan. Add the marmalade, oil, 1/4 teaspoon salt and 1 tablespoon water and toss to coat thoroughly.
  3. Pat the chicken dry, insert the rosemary into its cavity and sprinkle with 1 1/2 teaspoons salt and a couple turns of pepper. Push the vegetables to the sides of the roasting pan and put the chicken breast-side up in the center.
  4. Roast for 30 minutes. Flip the chicken so that it is breast-side down and continue to roast until golden brown all over, about 15 minutes. Flip the chicken back to breast-side up and continue to roast until the vegetables are saucy and tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F), about 15 minutes more. Let rest for 10 minutes, then cut the chicken into pieces and serve with the vegetables.