Provençal Chicken and Tomato Roast |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Here, chicken thighs and drumsticks roast on one side of a sheet pan while, on the other, a trio of tomatoes (plum, grape, and sun-dried) intensifies in flavor along with crusty potato and briny olives. Ingredients:
2 chicken legs, separated into thighs and drumsticks |
3 tablespoons extra-virgin olive oil, divided |
2 plum tomatoes, each cut lengthwise into 4 slices |
2 celery ribs, cut into 1-inch pieces |
1 large boiling potato (about 10 ounces), cut into 1/4-inch-thick half-moons |
3/4 cup halved grape or cherry tomatoes |
2 pieces sun-dried tomato (packed in oil), thinly sliced (about 1 tablespoon) |
10 brine-cured black olives such as kalamata |
1/4 cup water |
Directions:
1. Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F.
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.
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.
4. Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more.
5. Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan.
6. Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.
|
|