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GOODNESS
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
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Recipe

Braised Chicken with Tomatoes and Olives

serves
prep time: 10
cook time: 130

ingredients

  • 1 pound tomatoes (4 medium), cut into wedges
  • 1 large onion, cut into wedges, leaving root ends intact
  • 1/2 cup drained brine-cured black olives, pitted if desired
  • 4 large garlic cloves, sliced, plus 1 teaspoon minced
  • 3 tablespoons olive oil, divided
  • 2 teaspoons herbes de Provence, divided
  • 1/2 teaspoon fennel seeds
  • 1 whole chicken (about 3 1/2 pounds)
  • Garnish: chopped flat-leaf parsley

directions

Preheat convection oven to 400 degrees, for regular oven to 425 degrees with rack in middle.

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 a 13- by 9 inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.

Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.

Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.

Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170 degrees, about 1 hour in convection oven, 1 hours in regular oven.

Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.