Chicken Provencale

Name: Chicken Provencale
Ingredients: 4 red potatoes, cut into 1 1/2 inch chunks; 2 small red onions, cut into 1/2 inch wedges; 3 large plum tomatoes, quartered; 10 oil cured black olives; 1 Tbsp. oil; 1 chicken (about 3 1/2 lb.), cut into 8 pieces; 3 bay leaves; 1 tsp. salt; 1 tsp. dried thyme; 1 tsp. dried oregano

10 ingredients

8 steps

Ingredients

4 red potatoes, cut into 1 1/2 inch chunks
2 small red onions, cut into 1/2 inch wedges
3 large plum tomatoes, quartered
10 oil cured black olives
1 Tbsp. oil
1 chicken (about 3 1/2 lb.), cut into 8 pieces
3 bay leaves
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried oregano

Directions

1

Preheat oven to 400°.
2

In bowl toss potatoes, onions, tomatoes and olives with oil until well blended.
3

Remove skin from chicken, except wings.
4

Place chicken, vegetable mixture and bay leaves in large roasting pan.
5

Sprinkle with salt, thyme and oregano.
6

Bake until juices run clear when chicken is pierced with fork and vegetables are tender, about 45 minutes.
7

Remove bay leaves before serving.
8

Makes 8 servings, 201 calories per serving.