Roasted Chicken Thighs Provençal

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Roasted Chicken Thighs ProvençalRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Fresh vegetables and roasted chicken thighs can be prepared in the same pan for an easy, delicious one-dish meal.
6 servings (serving size: 1 chicken thigh, 1 2/3 cups vegetable mixture, and 4 olives)


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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)


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, 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.

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.

Created date

March 2007

Nutritional Information

Calories 519
Caloriesfromfat 36 %
Fat 20.6 g
Satfat 4.7 g
Monofat 10 g
Polyfat 4 g
Protein 38.5 g
Carbohydrate 43.5 g
Fiber 5.5 g
Cholesterol 121 mg
Iron 3.7 mg
Sodium 786 mg
Calcium 67 mg