Provençal Chicken and Tomato Roast
A rustic French-inspired dish combining succulent roasted chicken pieces with a medley of tomatoes, potatoes, celery, and Kalamata olives. This one-pan meal captures the essence of Provençal cooking with its Mediterranean ingredients and simple preparation.
Ingredients
- •2 pieces chicken legs, separated into thighs and drumsticks
- •3 tablespoons extra-virgin olive oil, divided
- •2 whole plum tomatoes
- •2 ribs celery
- •1 large boiling potato
- •¾ cup grape or cherry tomatoes
- •2 pieces sun-dried tomato
- •10 pieces Kalamata olives
- •¼ cup water
Cooking Instructions
- 1.
Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F.
10 min
- 2.
Toss chicken with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper. Place chicken, skin side down, to one side in hot sheet pan.
5 min
- 3.
Toss plum tomatoes, celery, and potato with remaining 2 tablespoon oil and spread in empty side of pan in 1 layer, without crowding. Season vegetables with 1/4 teaspoon each of salt and pepper.
5 min
- 4.
Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more.
35 min
- 5.
Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan.
2 min
- 6.
Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.
15 min
