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

Submitted by happyzhangbo

YIELD

6 servings

PREP

10 min

COOK

75 min

READY

1½ hrs

Ingredients

POUNDS RED SKINNED POTATOES
small, quartered

EACH ITALIAN PLUM (ROMA) TOMATOES
seeded and cut into 6 wedges

EACH CARROTS
peeled and cut into 1-inch chunks

X NONSTICK COOKING SPRAY *

TABLESPOON OLIVE OIL

1 ½

TABLESPOONS ROSEMARY LEAVES
freshly chopped, divided

TEASPOONS THYME
freshly chopped, divided *

TEASPOON SALT
divided

TEASPOON BLACK PEPPER
freshly ground, divided

OUNCES CHICKEN
thighs, skin-on, bone-in, about 6 each

EACH OLIVES
niÃ§oise *

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.