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) free range organic 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.

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!