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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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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