Craving an easy French meal? Foil lined trays make this a simple clean up and literally a 2 tray/dish complete meal. If you don’t have fresh herbs, substitute 1/3 dried herbs.
(modified from original recipe from Cooking Light)
Serves 6
- 1 ½ pounds small red potatoes, quartered (or cut in to 3/4 inch pieces)
- 6 medium plum tomatoes (I had smaller ones in my garden, so I used more), seeded and quartered
- 3 carrots, peeled and cut in to 1 inch pieces
- 1 tablespoon olive oil
- 1 ½ tablespoons chopped fresh rosemary, divided
- 2 teaspoons chopped fresh thyme, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 6 (6 ounce) skinless boneless chicken thighs, trimmed of any excess fat (skinless boneless chicken breasts can be substituted)
- 24 niçoise olives, pitted
Preheat oven to 425 degrees.
Place potatoes, tomatoes and carrots on a foil lined jelly roll pan. Drizzle the vegetable mixture with the olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Toss gently and spread into a single layer on the pan.
Place the chicken on another foil lined jelly roll pan. Sprinkle the chicken with the remaining 1 ½ teaspoons chopped rosemary, remaining 1 teaspoon thyme, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Add the olives to this pan too.
Bake both trays for 20 to 30 minutes, or until chicken is done (the vegetables may finish a few minutes before the chicken, so just keep them warm)
Nutritional Info/Serving: 431 Calories, Fat 17 g, Protein 35 g, Carbs 29 g
21 Day Fix Container Equivalents/Serving: 1.5 Red, 1 Green, 1 Yellow, 0.5 Orange, 0.5 tsp
NOTE: If you do not have fresh rosemary or thyme, dried herbs can be used with a 3 to 1 ratio of fresh to dried (1 tablespoon of fresh = 1 teaspoon of dried)
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