Provençal Chicken and Tomato Roast
- Preparing Time: -
- Total Time: -
- Served Person:
- 1/4 cup water
- 3 tablespoons extra-virgin olive oil, divided
- Carbohydrate 7 g(2%)
- Cholesterol 80 mg(27%)
- Fat 19 g(30%)
- Fiber 1 g(5%)
- Protein 15 g(30%)
- Saturated Fat 5 g(23%)
- Sodium 114 mg(5%)
- Calories 262
Preparation Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F. 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. 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. Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more. Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan. Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.
Preparation Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F. 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. 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. Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more. Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan. Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.
