1 Fresh Fennel Bulb, trimmed, cut lengthwise into eights
1 Garlic head, cloves separated, unpeeled
2/3 Cup Brine-Cured Olives (Such as Nicoise)
1/4 Cup Fresh Lemon Juice
1/4 Cup Olive Oil
2 Tbl. Chopped Fresh Rosemary or 2 tsp. Dried, crumbled
2 Tbl. Chopped Fresh Thyme or 2 tsp. Dried, crumbled
1 Cup Canned Chicken Broth
1 4-Pound Chicken
Position rack in center of oven and preheat to 350 degrees F. Place shallots, tomatoes, artichoke hearts, fennel, garlic and olives in large roasting pan. Pour lemon juice and oil over, moistening evenly. Sprinkle with herbs. Season with salt and pepper. Pour 3/4 cup chicken broth into pan. Cover pan with foil and bake vegetables 20 minutes.
Season chicken with S & P. Add chicken to vegetables in pan. Cover pan with foil and roast 1 hour. Baste chicken and vegetables with pan juices. Increase oven temperature to 450 degrees F. Roast uncovered until chicken is brown and crisp and juices run clear when thigh is pierced with knife, basting frequently, about 20 minutes longer.
Transfer chicken to platter. Using slotted spoon, transfer shallots, artichokes, fennel, olives and all but 6 garlic cloves to platter with chicken. Cover to keep warm. Remove skin from 6 garlic cloves reserved in roasting pan and place garlic in processor; add contents of roasting pan. Process until sauce is smooth. Thin sauce with remaining 1/4 cup broth if necessary. Season with salt and pepper. Transfer sauce to serving bowl. Serve chicken and vegetables, passing sauce separately.
