Roasted Chicken Thighs Provencal Recipe

  • 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
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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