Tomato Roasted Whole Chicken with Mushrooms and Pine Nuts

• 1 large chicken, trussed
• Salt & freshly ground black pepper
• 90g mushrooms, cut in half
• 1 large onion, diced
• 3 bell peppers, diced
• 6 garlic cloves, chopped roughly
• 1 tablespoon Provencal Rub
• Olive oil
• 2 tablespoons tomato paste
• 3 anchovy filets, mashed
• 1 cup red wine
• 1 can of crushed tomatoes with basil
• ¼ cup chopped parsley
• 2 tablespoons toasted pine nuts

Preheat oven to 220°C. Bring the chicken to room temperature before roasting. Season the skin generously with salt and pepper. Place the mushrooms, onion, bell peppers, garlic and Provencal Rub in a large Casserole. Drizzle with olive oil and season with salt and pepper. Roast the vegetables in the oven uncovered until the onions are caramelised and the mushrooms browned, about 15 minutes. Remove the vegetables from the pot and set aside.

Place the Casserole on the stovetop on medium heat. Add the tomato paste and anchovy to the pot and combine, smashing the anchovy into the paste, cooking for 2 minutes. Deglaze the pan with the red wine and simmer to reduce by half, about 5 minutes. Add the crushed tomatoes to the pot and stir to combine. Season the sauce to taste with salt and pepper.

Place the chicken directly on top of the sauce, breast side up. Place the Casserole in the oven and roast uncovered until a meat thermometer registers 70°C in the thickest part of the thigh and the chicken is golden brown, about 1 ½ hours. Remove the chicken from the oven and place the vegetables around the chicken. Garnish with chopped parsley and pine nuts to serve.