Provençal Chicken and Tomato Roast

Provençal Chicken and Tomato Roast
Photo by Romulo Yanes


  • ¾ cup halved grape or cherry tomatoes
  • 2 pieces sun-dried tomato (packed in oil), thinly sliced (about 1 tablespoon)
  • 2 plum tomatoes
  • 3 tablespoons extra-virgin olive oil, divided
  • ¼ cup water
  • 10 brine-cured black olives such as Kalamata
  • 1 large boiling potato
  • + 2 more ingredients
    • 2 chicken legs
    • 2 celery ribs

Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F. Toss chicken with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper. Place chicken, skin side down, to one side in hot sheet pan. Toss plum tomatoes, celery, and po...

View full recipe at Epicurious


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