Roasted Chicken Thighs Provencal Recipe

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