Roasted Chicken Thighs Provençal

• 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) skinless chicken thighs
• 24 nicoise olives
• Rosemary sprigs (optional)

1. Preheat oven to 425u0b0.
2. 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 425u0b0 for 30 minutes. Remove vegetable mixture from pan, and keep warm.
3. 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 425u0b0 for 35 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.

red potatoes, tomatoes, carrots, cooking spray, olive oil, fresh rosemary, fresh thyme, salt, freshly ground black pepper, chicken thighs, nicoise olives, rosemary

Taken from www.myrecipes.com/recipe/roasted-chicken-thighs-provenal (may not work)