Roasted Chicken Thighs Provençal |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh vegetables and roasted chicken thighs can be prepared in the same pan for an easy, delicious one-dish meal. Ingredients:
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 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
6 (6-ounce) skinless chicken thighs |
24 niçoise olives |
rosemary sprigs (optional) |
Directions:
1. Preheat oven to 425°.
2. 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, 3/4 teaspoon salt, and 1/4 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.
3. Sprinkle chicken with remaining 1 1/2 teaspoons chopped rosemary, remaining 1 teaspoon thyme, remaining 1/4 teaspoon salt, and remaining 1/4 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.
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