1 1/2 lbs tomatoes cut in wedges
1 1/2 lbs onions cut in wedges
3/4 cup drained, pitted black olives
4 large garlic cloves sliced
2-3 garlic cloves minced
3 tbs extra virgin olive oil
2 tbs herbs de provence
1/2 tsp fennel
1 whole roaster chicken
Preheat convection oven to 400, conventional to 425.
Toss tomatoes, onions, olives, sliced garlic, 1 tbs of olive oil, fennel, 1 tbs of herbs de provence, a little salt and a little pepper in a large baking dish or casserole.
Combined minced garlic, 1 tbs herbs de provence, 2 tbs olive oil, a little salt and a little pepper to make a pesto.
Remove giblets from the chicken, then clean, trim, and dry it. Tie the legs together with string.
Loosen skin on breast and thighs and rub most of the pesto under the skin. Rub the remainder on top of the breast.
Push vegetables to the side in the roasting dish to make room for the chicken. Put chicken in to center of dish, breast up.
Roast until the chicken is done, one to one and a half hours depending on the size of the bird. It should be 170 degrees internal temperature.
Let chicken stand ten minutes after removing from the oven.
Serve with vegetables and pan juices. Garlic mashed potatoes are a good accompaniment.