Ingredients Meat & Poultry Chicken Chicken Breast Recipes Provencal Chicken with Vegetables 3.5 (11) 2 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 June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 4 Roasted chicken gets a stylish French makeover with herbs, carrots, and olives. Ingredients 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 ½ cup pitted green olives ½ cup fresh parsley, chopped 2 tablespoons fresh lemon juice Directions 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. Rate it Print