Roasted Chicken Thighs Provençal

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 3  carrots peeled cut into 1-inch chunks
• 1.5 tablespoons rosemary leaves fresh divided chopped
• 2 teaspoons thyme sprigs fresh divided chopped
• 1 tablespoon olive oil 
• 24  olives 
• 4  plum tomatoes seeded cut into 6 wedges
• 3 pounds potatoes - remove skin red quartered
• 1 teaspoon salt divided
• 36 ounce chicken thighs skinless

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 42
2. Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray.
3. 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.
4. Bake at 425 for 30 minutes.
5. Remove vegetable mixture from pan, and keep warm.
6. 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.
7. Add chicken and olives to pan.
8. Bake at 425 for 35 minutes or until chicken is done.
9. Garnish with rosemary sprigs, if desired.