Provençal Chicken and Tomato Roast

Ingredients for Provençal Chicken and Tomato Roast

• 2 chicken legs, separated into thighs and drumsticks

• 45ml 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 275g ), cut into 1/4-inch-thick half-moons

• 180ml 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

• 60ml water

How to make Provençal Chicken and Tomato Roast

Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 246°C.

Toss chicken with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoons each of salt and pepper. Place chicken, skin side down, to one side in hot sheet pan.

Toss plum tomatoes, celery, and potato with remaining 2 tablespoons oil and spread in empty side of pan in 1 layer, without crowding. Season vegetables with 1/4 teaspoons each of salt and pepper.

Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more.

Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan.

Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.