Roasted Chicken Thighs Provencal Recipe

Ingredients
  • 6 skinless chicken thighs (6 ounce )
  • 3 pounds small red potatoes, quartered
  • 4 plum tomatoes, seeded and cut into 6 wedges
  • 3 carrots, peeled and cut into 1 inch chunks
  • cooking spray
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons chopped fresh rosemary, divided
  • 2 teaspoons chopped fresh thyme, divided
  • 1/2 teaspoon ground pepper, divided
  • 24 Nicoise olives or black olives
  • rosemary sprigs
Directions
Preheat oven to 425°.

Place potatoes, tomatoes and carrots on a jelly-roll or roasting pan. Drizzle vegetable mixture with olive oil; sprinkle with 1 tbl. chopped rosemary, 1 tsp. thyme, 3/4 tsp. salt and 1/4 tsp. pepper. Toss gently and spread into a single layer on pan. Bake at 425° for 30 minutes. Remove vegetable mixture from pan, and keep warm.

Sprinkle chicken with remaining 1-1/2 tsp. chopped rosemary, remaining 1 tsp. thyme, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper. Add chicken and olives to pan. Bake at 425° for 35 minutes of until chicken is done. Garnish with rosemary sprigs, if desired.

Yield: 6 servings

Similar Recipes
Citrus Roasted Chicken
Rating of 5 out of 5.0 stars
chicken stock
flour
garlic
olive oil
onion
Rosemary and Sage Roasted Chicken
Rating of 5 out of 5.0 stars
butter
chicken broth
dried rosemary
garlic
onion
Roasted Chicken with Vegetables
Rating of 5 out of 5.0 stars
button mushrooms
carrots
fingerling potatoes
fresh sprigs of thyme
low sodium chicken stock

Roasted Chicken Thighs Provencal Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com