Roasted Chicken Thighs Provençal

Name: Roasted Chicken Thighs Provençal
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 3 carrots, peeled and cut into 1-inch chunks; 2 Tbsps chopped fresh rosemary, divided; 2 teaspoons chopped fresh thyme, divided; 1 Tbsp olive oil; 24 niçoise olives; 4 plum tomatoes, seeded and cut into 6 wedges; 1 kilograms red potatoes, quartered; 1 teaspoon salt, divided; 1 kilograms skinless chicken thighs

Roasted Chicken Thighs Provençal is If you have plum tomatoes, carrots, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Potato

Tomato

Carrot

Jelly

Roll

Equipment you will use

Frying Pan

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.

Ingredients you will need

Olive Oil

Vegetable

Rosemary

Pepper

Spread

Thyme

Salt

Equipment you will use

Frying Pan

Bake at 425 for 30 minutes.

Equipment you will use

Oven

Remove vegetable mixture from pan, and keep warm.

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

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.

Ingredients you will need

Rosemary

Whole Chicken