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.