Roast Chicken with Olives and Tomatoes

Ingredients:

3 medium tomatoes, cut into wedges
1 vidalia onion, cut into wedges, leaving root ends intact
1/2 cup pitted black olives
3 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de provence, divided
1/2 teaspoon fennel seeds
chicken, any cut, however much you need and whatever's on sale, skin on, bone in
S+P

Preparation:

Preheat oven to 350.

Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow baking dish.


In a small bowl, stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de provence, and remaining tablespoon olive oil; peel back the skin of the chicken from the flesh and rub the sauce under and on top.

Snuggle chicken into baking dish with vegetables. Sprinkle with feta cheese. Cook until chicken registers 170 on a thermometer, about 20 to 25 minutes.

Serve over brown rice with vegetables and pan juices.