Roasted Chicken Thighs Provençal

Roasted Chicken Thighs Provençal Recipe
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)

Recipe from

Cooking Light

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


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.

Maureen Callahan,

Cooking Light

April 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note