Roasted Chicken Thighs Provençal

My friend Michelle recently commented on how often I cook chicken thighs and how they aren't as healthy for Abe.  I had never noticed, but yes, there are a lot of recipes on this site for thighs.  And now there will be one more.  I couldn't help it.... I saw chicken thighs on sale for $.75 a pound and couldn't pass them up! 

I didn't follow the recipe to the letter because when I went to the fridge to pull out the olives, I realized that my pregnant butt had eaten them all.  So, I made it without, but I'm assuming they'd add a very nice flavor and will use them the next time.  But just know the dish is delicious without them.

I added some quartered onions and thickly sliced garlic cloves and think that any vegetable good for roasting would go perfectly in the recipe.  Throw in whatever root veggie that looks like it's on its last leg.  I put the veggies on one baking sheet and the chicken on another and just roasted them at the same time.  I guess you could put them together, but the chicken made a lot of grease, so I wouldn't suggest it.

I kept the skin on the thighs to keep them moist, but you can remove them to cut down on the fat (or just not eat them).

I got this recipe from Cookinglight.com.  I served it with a green salad.

Enjoy!

Roasted Chicken Thighs Provençal 
Serves 6


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
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. Drizzle a little olive oil on chicken. Bake at 425° for 35 minutes or until chicken is done.