Ingredients

For the Chicken: 2 tablespoons unsalted butter, at room temperature 1 teaspoon chopped fresh thyme, plus 5 or 6 sprigs 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper 1 roasting chicken, about 3 1/2 pounds 1 head garlic 1 teaspoon plus 4 tablespoons extra-virgin olive oil For the Vegetables: 1 cup peeled and cubed eggplant 1 small fennel bulb, trimmed and quartered lengthwise 8 bottled marinated artichoke hearts, drained and halved lengthwise 1 small zucchini, halved lengthwise 4 boiling onions, root ends trimmed 2 small plum tomatoes (Roma), halved lengthwise 8 black olives, cured in oil and herbs 1 cup water

Description

Roast Chicken With Provencal Vegetables, Recipe

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