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

• 110g 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

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.