Tuesday, May 22, 2007

Roasted Chicken Thighs Provençal

This low-effort recipe is from April's Cooking Light. Basically, all you have to do is cut up the veggies, toss it all together, and wait 35-40 minutes while an increasingly intoxicating aroma wafts from your oven.

Our Hero is a big fan of meat-and-potatoes dinners, and I indulge him every once in a while. I found the instructions provided with the recipe rather confusing, so I will give directions detailing what I did to make this dinner. This recipe is particularly well-suited to up- and down-sizing to suit the number of people you need to feed. I imagine it would make a fragrant sit-down dinner for one. Add a green salad and you're set . . . Our Hero and I both had plentiful lunch leftovers.

Roasted Chicken Thighs Provençal
6 (6-oz) bone-in chicken thighs, skin removed (or, if your partner begs you to leave his on, 3 skin-on, 3 skinned)
Olive oil
Dried or fresh thyme
Salt and pepper
4 carrots, peeled and cut into 1-inch chunks
2 1/2 lbs red potatoes, cut into eighths if larger, quarters if smaller
4 plum tomatoes, seeded and cut into eighths.
30 niçoise olives

Preheat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment, spray with cooking spray. Line another baking sheet or baking dish big enough to fit all the chicken thighs with foil or parchment. Place cut vegetables onto the rimmed baking sheet. Drizzle lightly with olive oil, sprinkle with about 3/4 t. dried thyme, salt, and pepper and toss.

Arrange chicken thighs on other baking sheet or dish. Sprinkle with thyme, salt, and pepper. Scatter olives throughout.

Place both trays in hot oven and roast 35-40 minutes, until chicken is done and potatoes are tender.

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