Roasted Chicken Thighs Provencal

• 3 pounds red skinned potatoes small, quartered
• 4 each italian plum (roma) tomatoes seeded and cut into 6 wedges
• 3 each carrots peeled and cut into 1-inch chunks
• 1 x nonstick cooking spray
• 1 tablespoon olive oil
• 1 1/2 tablespoons rosemary leaves freshly chopped, divided
• 2 teaspoons thyme freshly chopped, divided
• 1 teaspoon salt divided
• 1/2 teaspoon black pepper freshly ground, divided
• 36 ounces chicken thighs, skin-on, bone-in, about 6 each
• 24 each olives niAoise
• 1 x rosemary sprigs as needed, optional

1. Preheat oven to 425.
2. Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray.
3. Drizzle vegetable mixture with olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
4. Toss gently, and spread into a single layer on pan.
5. Bake at 425 for 30 minutes.
6. Remove vegetable mixture from pan, and keep warm.
7. 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.
8. Add chicken and olives to pan.
9. Bake at 425 for 35 minutes or until chicken is done.
10. Garnish with rosemary sprigs, if desired.

red skinned potatoes, italian plum, carrots, nonstick cooking spray, olive oil, rosemary, thyme, salt, black pepper, chicken, olives niaoise, rosemary

Taken from recipeland.com/recipe/v/roasted-chicken-thighs-provenal-49645 (may not work)