This recipe is inspired by a dish we prepared during a trip to Provence. We used the fresh herbs and lavender that we harvested in the scrublands to season the chicken and vegetables we bought in the local market.
Feel free to vary the choice of vegetables according to the season or the market. It’s important however to add the vegetables only once the chicken is cooking (as opposed to placing them on the baking sheet at the beginning), taking careful note of suggested cooking times for each.
- 1 chicken (4 lb)
- 3 Tbsp Hills of Provence Herbs
- 3 Tbsp salt
- Pepper to taste
- ¾ cup olive oil
- 1 lb patty pan or zucchini
- 2 fennel bulbs
- 2 cups small tomatoes tomates
- 1 cup olives
Heat the oven at 375 °F. Cut the chicken in pieces, except the breasts, so they don’t become dry during cooking.
Put in a bowl with half the herbs, half the salt and ¼ cup olive oil. Pepper generously and mix well. Place on a large baking sheet, which can also accommodate the vegetables.
Cook for 30 minutes. Meanwhile, cut the patty pan and fennel in fairly equal pieces. Season with the remaining herbs, salt and ¼ cup olive oil. Arrange the vegetables around the pieces of chicken. Cook for another 15-20 minutes.
Place tomatoes and olives on the sheet and cook for 15 minutes more.
Remove from the oven and sprinkle with the remaining olive oil. Let rest for 10 minutes before cutting the breasts and serving.