Roasted Chicken Thighs Provencal

3 lbs. small red potatoes, quartered
4 plum tomatoes, seeded and cut into 6 wedges
3 carrots, peeled and cut into chunks
1 tbsp. olive oil
1½ tbsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
1 tsp. salt
1/2 tsp. white pepper
6 (6oz. each) skinless chicken thighs

Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray.

Drizzle vegetable mixture with olive oil; sprinkle with 1 tbsp. chopped
rosemary, 1 tsp. thyme, 3/4 tsp. salt, and 1/4 tsp. 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 chopped rosemary, thyme, salt, and pepper. Add
chicken and olives to pan. Bake at 425° for 35 minutes or until chicken is
done. Garnish with rosemary sprigs, if desired.

6 servings