One Tray Herbs de Provence Roast Chicken and Vegetables

I love walking through the markets in France – smelling the great smells, tasting a bite of cheese and fantasizing about buying an abundance of food and cooking a feast! The chicken always catches my eye. I think how brilliant to roast the chicken on a spit and let the juices drip down onto a bed of potatoes at the bottom of the contraption. Shoppers stand in line at the market and they receive a big scoop of those potatoes when they buy their chicken. My version is the same idea: roast your chicken on top of your vegetables and let the chicken drippings cook into the vegetables. It is all cooked on one tray making clean up easy, and you can even bring the whole tray to the table and everyone can take a scoop.
By | September 18, 2015

Ingredients

  • 8 chicken legs with thighs attached
  • 24 medium sized red skin potatoes sliced in half
  • 1 bunch of carrots, cleaned and sliced in half
  • 1 tablespoon herbs de Provence
  • Olive Oil
  • Salt and Pepper
  • Fresh Thyme Sprigs

Cooking

Preheat oven to 425 degrees. Place chicken on a sheet tray, drizzle with olive and herbs de Provence, and sprinkle with salt and pepper. Place on middle rack in oven. In small stock pot place cleaned potatoes in cold water, add salt to water until it tastes like sea water – parboil potatoes until they are soft, but not falling apart for about 30 minutes, During the last 15 minutes of cooking add carrots to potato’s and cook until they are soft but firm. Set aside. About 30 minutes before chicken is finished – pull it out – remove chicken leave all drippings in the pan and toss the carrots and potatoes on the tray – if needed add a drizzle of olive oil. Sprinkle with salt and pepper and roast for 30 more minutes or until vegetables are tender and chicken is crisp and cooked through. Scrape all brown bits on the tray and toss with vegetables before serving! Garnish with fresh thyme. 

Ingredients

  • 8 chicken legs with thighs attached
  • 24 medium sized red skin potatoes sliced in half
  • 1 bunch of carrots, cleaned and sliced in half
  • 1 tablespoon herbs de Provence
  • Olive Oil
  • Salt and Pepper
  • Fresh Thyme Sprigs
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