https://erinsrecipes.com/w/index.php?action=history&feed=atom&title=Roasted_Chicken_Thighs_Proven%C3%A7al 2026-04-30T16:01:42Z Revision history for this page on the wiki MediaWiki 1.43.0 https://erinsrecipes.com/w/index.php?title=Roasted_Chicken_Thighs_Proven%C3%A7al&diff=2700&oldid=prev 2024-10-19T23:24:51Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 23:24, 19 October 2024</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l33">Line 33:</td> <td colspan="2" class="diff-lineno">Line 33:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Maureen Callahan</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Maureen Callahan</div></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Cooking Light, APRIL 2007</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Cooking Light, APRIL 2007</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Chicken]]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Dinner]]</ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">[[Category:Main Dish]]</ins></div></td></tr> </table>

Jerome https://erinsrecipes.com/w/index.php?title=Roasted_Chicken_Thighs_Proven%C3%A7al&diff=1636&oldid=prev 2007-05-14T02:17:42Z

<p></p> <p><b>New page</b></p><div>http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1599607<br /> <br /> Roasted Chicken Thighs Provençal<br /> From Cooking Light<br /> <br /> 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&#039;t find niçoise olives, use kalamatas.<br /> <br /> 3 pounds small red potatoes, quartered<br /> 4 plum tomatoes, seeded and cut into 6 wedges<br /> 3 carrots, peeled and cut into 1-inch chunks<br /> Cooking spray<br /> 1 tablespoon olive oil<br /> 1 1/2 tablespoons chopped fresh rosemary, divided<br /> 2 teaspoons chopped fresh thyme, divided<br /> 1 teaspoon salt, divided<br /> 1/2 teaspoon freshly ground black pepper, divided<br /> 6 (6-ounce) skinless chicken thighs<br /> 24 niçoise olives<br /> Rosemary sprigs (optional)<br /> <br /> Preheat oven to 425°.<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> <br /> Yield: 6 servings (serving size: 1 chicken thigh, 1 2/3 cups vegetable mixture, and 4 olives)<br /> <br /> NUTRITION PER SERVING<br /> CALORIES 519(36% from fat); FAT 20.6g (sat 4.7g,mono 10g,poly 4g); PROTEIN 38.5g; CHOLESTEROL 121mg; CALCIUM 67mg; SODIUM 786mg; FIBER 5.5g; IRON 3.7mg; CARBOHYDRATE 43.5g<br /> <br /> Maureen Callahan<br /> Cooking Light, APRIL 2007</div>

Erin