Roasted Chicken Thighs Provençal

Name: Roasted Chicken Thighs Provençal
Cook time: P1H15M
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: red skinned potatoes; italian plum (roma) tomatoes; carrots; nonstick cooking spray; olive oil; rosemary leaves; thyme; salt; black pepper; chicken; olives; rosemary sprigs

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Yield

6 servings

Prep

10 min

Cook

75 min

Ready

1½ hrs

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
3	pounds	red skinned potatoes small, quartered
4	each	italian plum (roma) tomatoes seeded and cut into 6 wedges
3	each	carrots peeled and cut into 1-inch chunks
1	x	nonstick cooking spray	*
1	tablespoon	olive oil
1 ½	tablespoons	rosemary leaves freshly chopped, divided
2	teaspoons	thyme freshly chopped, divided	*
1	teaspoon	salt divided
½	teaspoon	black pepper freshly ground, divided
36	ounces	chicken thighs, skin-on, bone-in, about 6 each
24	each	olives niÃ§oise	*
1	x	rosemary sprigs as needed, optional	*

Ingredients

Amount	Measure	Ingredient	Features
1.4	kg	red skinned potatoes small, quartered
4	each	italian plum (roma) tomatoes seeded and cut into 6 wedges
3	each	carrots peeled and cut into 1-inch chunks
1	x	nonstick cooking spray	*
15	ml	olive oil
23	ml	rosemary leaves freshly chopped, divided
1E+1	ml	thyme freshly chopped, divided	*
5	ml	salt divided
2.5	ml	black pepper freshly ground, divided
1040.4	ml/g	chicken thighs, skin-on, bone-in, about 6 each
24	each	olives niÃ§oise	*
1	x	rosemary sprigs as needed, optional	*

Directions

Preheat oven to 425°.

Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray.

Drizzle vegetable mixture with olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, ¾ teaspoon salt, and ¼ teaspoon 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 1½ teaspoons chopped rosemary, remaining 1 teaspoon thyme, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper.

Add chicken and olives to pan.

Bake at 425° for 35 minutes or until chicken is done.

Garnish with rosemary sprigs, if desired.