Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken with Provencal Vegetables 3.2 (135) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Prep Time: 15 mins Total Time: 1 hr 10 mins Servings: 4 A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.) Ingredients 1 large zucchini (10 ounces), sliced ⅛ inch thick on the diagonal 2 small tomatoes (6 ounces each), sliced ½ inch thick 1 large onion (10 ounces), sliced ⅛ inch thick ¼ cup olive oil, divided Coarse salt 1 pound small potatoes, sliced ¼ inch thick 3 bone-in, skin-on chicken breast halves (2 ½ pounds total), ribs removed Directions Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes. Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve. Rate it Print