Provencal Chicken with Vegetables
Roasted chicken gets a stylish French makeover with herbs, carrots, and olives.
- 1 pound carrots, peeled, halved crosswise then lengthwise (and quartered lengthwise if thick)
- 2 large onions, quartered, layers separated
- 1 tablespoon olive oil
- 4 bone-in, skin-on chicken breast halves
- 1 tablespoon Dijon mustard
- 1 teaspoon dried Herbes de Provence or thyme
- Coarse salt and ground pepper
- 1/2 cup pitted green olives
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
Preheat oven to 475 degrees, with rack in top position. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl, combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables with salt and pepper.
Roast until an instant-read thermometer inserted in thickest part of chicken (avoiding bone) registers 165 degrees, 30 to 35 minutes, tossing vegetables once. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.
Add olives to sheet with vegetables, and gently toss. Return to oven; roast until vegetables begin to brown and liquid has evaporated, about 10 minutes. Remove sheet from oven; add parsley and lemon juice, and toss. Serve chicken alongside vegetables.