Roasted Chicken Thighs Provençal

This recipe uses skinned, bone-in chicken thighs, which are meaty and succulent. Roasting the vegetables and chicken in one pan makes this an easy, one-dish meal. If you can't find niçoise olives, use kalamatas.

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

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

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.

Nutritional Information

Calories:

519 (36% from fat)

Fat:

20.6g (sat 4.7g,mono 10g,poly 4g)

Protein:

38.5g

Carbohydrate:

43.5g

Fiber:

5.5g

Cholesterol:

121mg

Iron:

3.7mg

Sodium:

786mg

Calcium:

67mg