Roasted Chicken Thighs Provençal

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Roasted Chicken Thighs Provençal From Cooking Light

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.

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)

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.

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

NUTRITION PER SERVING 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

Maureen Callahan Cooking Light, APRIL 2007