This was so delicious, I think I could commit to eating it once a week for life. That's saying something considering I have a hard time repeating recipes. Aside from the fact that this calls for chicken thighs rather than breasts it's really quite healthy. We did feel a couple changes were in order from the original recipe; namely, increase the amount or carrots and tomatoes. The tomatoes became so amazingly sweet I could eat a whole bowl of them on their own. I tend to always want for more veggies. The original recipe called for Nicoise (or Kalamata) olives which would have made me go over my weekly budget so I opted for capers, and they were perfect in this dish.
3 pounds small red potatoes, quartered
6 plum (or Roma) tomatoes, seeded and cut into 6 wedges
4 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 (I used dried--just use a bit less)
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 (6-ounce) skinless chicken thighs
24 niçoise or Kalamata olives or 2 tablespoons of capers
Rosemary sprigs for garnish (optional)
Preheat oven to 425°.
Place potatoes, tomatoes, and carrots on a rimmed cookie sheet 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/capers to pan. Bake at 425° for 35 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.
This recipe was adapted from Cooking Light.