I have made this recipe several times and I have had mixed results. It does take a while to roast the vegetables and then roast the chicken, and I know you can put both in the oven at the same time, but historically this "short-cut" has turned in burnt veggies and undercooked chicken, so I would recommend following the recipe exactly. I generally concoct this recipe on Sunday when I have more time to make dinner and we have a leftover night during the week with the remaining chicken / vegetables. I always use dried thyme instead of fresh, but I think that fresh rosemary is needed for overall taste. Also, I have found that boneless, skinless chicken thighs work a tad better in the recipe than bone-in. Pitted Kalamata olives work great and add acidity / salt to make the whole recipe more flavorful. The flavor profiles are best late fall through early spring, but overall I do think it's a tad bit bland, and combined with the mixed results, it's not a keeper for us.
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)
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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
- 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.
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