| | 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 |
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| 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 |
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