Roasted Chicken Thighs Provençal

Roasted Chicken Thighs Provençal
Photo by Randy Mayor

Ingredients

  • 3 carrots, peeled and cut into 1-inch chunks
  • ½ teaspoon freshly ground black pepper, divided
  • Rosemary sprigs (optional)
  • 1 ½ tablespoons chopped fresh rosemary, divided
  • 24 niçoise olives
  • 2 teaspoons chopped fresh thyme, divided
  • 3 pounds small red potatoes, quartered
  • + 5 more ingredients
    • 4 plum tomatoes, seeded and cut into 6 wedges
    • 6 (6-ounce) skinless chicken thighs
    • Cooking spray
    • 1 teaspoon salt, divided
    • 1 tablespoon olive oil

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 lay...

View full recipe at My Recipes

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