Braised Chicken with Tomatoes and Olives

Preheat a convection oven to 400°F or a regular oven to 425°F, with the rack in the middle.

Toss together the tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, the 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 the vegetables to the sides of the dish to make room for the chicken.

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