Roasted Chicken Thighs Provençal

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.

Yield: 6 servings (serving size: 1 chicken thigh, 1 2/3 cups vegetable mixture, and 4 olives)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 519
  • Calories from fat: 36%
  • Fat: 20.6g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 4g
  • Protein: 38.5g
  • Carbohydrate: 43.5g
  • Fiber: 5.5g
  • Cholesterol: 121mg
  • Iron: 3.7mg
  • Sodium: 786mg
  • Calcium: 67mg

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)

Preparation

  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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