Chicken with Provencal Vegetables

Rating: 3.15 stars
136 Ratings
  • 5 star values: 20
  • 4 star values: 25
  • 3 star values: 54
  • 2 star values: 29
  • 1 star values: 8

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.)

Everyday Food, October 2013

Gallery

Credit: Andrew Purcell

Recipe Summary test

prep:
15 mins
total:
1 hr 10 mins
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (9)

136 Ratings
  • 5 star values: 20
  • 4 star values: 25
  • 3 star values: 54
  • 2 star values: 29
  • 1 star values: 8
Martha Stewart Member
Rating: 3.0 stars
11/01/2020
To print a recipe, RIGHT Click on your mouse, then choose print from the menu that pops up... I think this recipe has an error....It should say remove the vegetables and put the chicken in to roast .... or add the chicken at the beginning for enough cooking time Please correct this, or explain
Martha Stewart Member
Rating: 3.0 stars
11/01/2020
To print a recipe, RIGHT Click on your mouse, then choose print from the menu that pops up... I think this recipe has an error....It should say remove the vegetables and put the chicken in to roast .... or add the chicken at the beginning for enough cooking time Please correct this, or explain
Martha Stewart Member
Rating: 5.0 stars
10/29/2020
This is a really good recipe but the times ate COMPLETELY backwards. Start with the chicken first cooking about 20 minutes THEN add vegetables. There is no way in any world that vegetables cook slower than meat (except crock pot )
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Martha Stewart Member
Rating: Unrated
03/26/2017
Am making this dinner now. After 25 min the veggies are mush. Just pu chicken per instructions in recipe - it may be good. But the veggies are ridiculous, just like baby food
Martha Stewart Member
Rating: Unrated
08/18/2016
This turned out very well, but required twice the cooking time at a lowered temperature. This was probably due to the larger
Martha Stewart Member
Rating: Unrated
10/22/2015
There is a print button. Click on the word 'More' where you see the pintrest icon and the facebook icon and more icons will appear including the print icon to click and print.
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Martha Stewart Member
Rating: Unrated
10/01/2015
I cannot access the other 13 recipes. What's the secret? I am an ex-great cook who recently became disabled, and my caretaker/cook was excited about the baking sheet method, which the Washington Post just wrote of today. I need to teach my cook fairly easy, nutritious meals, but I do miss interesting food...and this looks like a new way to expand her beginner's cooking skills. HELP!
Martha Stewart Member
Rating: Unrated
11/08/2013
They took the print link off the actual page and it's now on the brown bar that floats at the top of the page now. Look on the far right for the little printer icon. This will allow you to print the recipie.
Martha Stewart Member
Rating: Unrated
11/08/2013
This recipe looks really tasty. Would it be possible to set up a print function/button for the recipes posted on this website? Thank you.
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