Roast Chicken Provencal

On Sunday evening I roasted a chicken, basing it on an Epicurious recipe for one-pot chicken provencal. The recipe called for roasting tomatoes, onions, and olives in the bottom of the roasting pan next to the chicken, but I didn't think we needed ALL that chicken fat, so I elevated the chicken and cooked off the vegetables in the roasting pan after pouring off some of the fat, while the chicken rested. I added leeks and green beans, and I think the beans especially were a good idea, but I think next time they should be cooked in a different pan altogether, and maybe finished off in the same oven as the chicken, the flavors just weren't deep enough the way I did it. The chicken was pretty good, although it could have been brined longer--I only had 2 hours. But it is way cheaper to buy a whole free-ranger and eat the bits all week than individual pieces of the same free-ranger, so I'll be doing more roast chicken as winter approaches!