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Roasted Chicken Thighs Provençal

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 1 chicken thigh, 1 2/3 cups vegetable mixture, and 4 olives)
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)

Nutrition 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

How to Make It

  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.