Posted by: marthabernie | November 11, 2013

CHICKEN WITH PROVENCAL VEGETABLES

More and more, I like to bake/roast most of a dinner on a tray or sheet pan in the oven.  Here is a “sheet pan dinner” recipe that bakes everything on one pan.  Provencal vegetables are technically vegetables from Provence in France.  Here they are zucchini, tomatoes and onions.  This recipe calls for only salt as a seasoning but I add herbes de Provence which can be purchased in Whole Foods and other high end grocery stores.

CHICKEN WITH PROVENCAL VEGETABLES

1 large zucchini (about 10 oz) slice thin on the diagonal

2 small tomatoes (12 oz total, sliced half inch thick

1 large onion (10 oz) sliced thin

1/4 cup olive oil, divided

Coarse salt

1 pound small potatoes, sliced 1/4 inch thick

3 bone-in, skin-on chicken breast halves (2-1/2 pounds total), ribs removed

Preheat oven to 450 degrees F.  On a rimmed baking sheet, toss zucchini, tomatoes and onion with 2 tablespoons oil.  Season with salt and spread over half of sheet.  Toss potatoes with remaining 2 tablespoons oil, and season.  Spread over second half of pan.  Roast until potatoes are beginning to brown, 25 minutes.  Remove from oven and flip vegetables.  Add chicken to center of pan, brush skin with pan juices, and season.  Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more.  Let chicken rest 10 minutes, then slice and serve.  If you like your potatoes extra crispy, return the pan to the oven while the chicken is resting.


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