3 pounds small red potatoes, quartered
4 plum tomatoes, seeded and cut into 6 wedges
3 carrots, peeled and cut into 1-inch chunks
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
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.