Chicken Thighs Provencal

Here's another new recipe I've tried recently from Sandra Lee Semi-Homemade. It was easy, yummy, and healthy, too! Can't wait to start getting my subscription to the magazine!

Chick Thighs Provencal

1 (20 oz) bag red potato wedges, Simply Potatoes

1 (16-oz) bag baby carrots

2 TB olive oil, divided

3 tsp dried rosemary, divided

2 tsp dried thyme, divided

2 tsp garlic salt, divided

2 tsp ground black pepper, divided

8 (6-oz) chicken thighs

4 plum tomatoes, seeded and cut into 4 wedges

20 nicoise or kalamata olives, pitted

Garnish: fresh rosemary sprigs

1. Preheat oven to 425 degrees. In a roasting pan, place potatoes and carrots. Drizzle with 1 TB olive oil. Sprinkle with 1 tsp rosemary, 1 tsp thyme, 1 tsp garlic salt, and 1 tsp pepper. Toss gently, and spread in a single layer in pan. Bake for 15 min.

2. In a large bowl, combine remaining 1 TB oil, 2 tsp rosemary, 1 tsp thyme, 1 tsp garlic salt, and 1 tsp pepper. Add chicken, tossing to coat. In a large nonstick skillet, cook thighs for 3 min per side, or until browned.

3. Add chicken thigh mixture, tomatoes, and olives to roasting pan. Return to oven, and bake for 30 min longer, or until chicken is done. Garnish with rosemary sprigs, if desired.