Yum Peaceful Cooking: Roasted Chicken Thighs Provençal

Thursday, March 11, 2010

Roasted Chicken Thighs Provençal

Have you ever sat at your desk and slaved for hours on a project....only to have it randomly dumped within seconds of completion?

You worked diligently, saving as you went, doing all the right things that you have learned and done on numerous occasions...yet somehow, something went wrong. Technology let you down and you have nothing.




Blogger failed me last night in a horrible way. You know how it saves as you type, like....every minute? So when I finished placing the graphics and explaining the cooking procedure of this fabulous meal...and hit the "PUBLISH POST" button...and was presented with some "error" page that instructed me to hit the "back" button, which I did, but this action caused my browser to crash...well, I wasn't all that worried. I mean....blogger had been saving my work as I went along.

Fast forward past the unflattering language that spewed out of my mouth and opening the "draft" of my brilliant masterpiece of a post (ok, so I'm exaggerating, it wasn't "brilliant" but I'm trying to prove a point here) ....only to discover it was BLANK!!! It had a title...but nothing inside (hmm...sounds like a few government officials...just a title).

Ok, so I didn't work all that hard on the post. It didn't take me hours....but still

It was frustrating. I'm the type of person who types as I think...it just comes out as I go. And there was no recreating.

And here I am...the following night...re-presenting a wonderful recipe that has great flavor....works just as good as leftover.

The recipe is flexible....I always change up the veggies, based on my mood and what's available at the time. I'm going to list the recipe as it was presented by Cooking Light....and then I will strikeout what I didn't do, this time, and type in red what I added.


3 lbs small red potatoes, quartered
4 plum 2 medium tomatoes, seeded and cut into wedges
3 carrots, peeled and cut into chunks
1 zucchini, sliced
1 onion, sliced
4 - 6 mushrooms, quartered
1/2 butternut squash, peeled and sliced
handful of green olives
cooking spray
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh rosemary, divided
2 teaspoons chopped fresh thyme, divided
1 1/2 teaspoon dried basil, divided
Salt & Pepper to taste
6 skinless chicken thighs
2 garlic cloves, sliced
24 nicoise olives

Preheat your oven to 425' F

Place all your veggies on a jelly-roll pan that has been coated with cooking spray. Drizzle some of the olive oil over the veggies and sprinkle with 1 tablespoon of rosemary, 1 teaspoon basil and salt and pepper. Gently toss it all together so that its evenly coated. Arrange the veggies so they're in a single layer and bake for about 30 minutes.

If you like your veggies "el dente"....then remove them from the pan and set aside...keeping them warm. If you're like me...and enjoy them a bit softer...even tender and super roasted...then leave them on the pan...pushing them aside to make room for the thighs.

Sprinkle the chicken with the remaining seasonings and garlic slices

and place them on the pan and arrange the veggies where ever they'll fit

Bake for about 35 minutes or until the chicken is done......and enjoy.

A meal in one...chalk full of those veggies that taste so good....with that roasted flavor that brings out the sweetness....the caramelized edges, the crispy ones...the incredible blend of all your favorites. I swear...if I could eat all my veggies like this, I'd probably eat a whole heck of a lot more of them.

You wanna know something else? I'm a butter hound. I love butter...especially on my veggies. But with this dish....not a speck of butter was found on my plate.

Now thats an accomplishment!

Printable Version:  Roasted Chicken Thighs Provencal


  1. I know how you feel...blogger screws me all the time...I could make my posts in half the time if the margins and font would quit changing all the time. The chicken looks really great.

  2. Sorry to hear about the blogger post. Fortunately I haven't lost an entire post, but there have been times when it act quarky.

    This looks like a great chicken and veggie dish!

  3. Although I've never lost a post, I've completely had it up to here with blogger. I'm moving my blog soon and I can't wait!

    Even though you had a hard time with this post, your recipe sounds delicious! SU'd

  4. That is frustrating! ;-( But the meal definitely looks worth it. ;-)

  5. Sorry about your blogger woes...haven't had that happen yet. Your chicken is gorgeous! I seriously have to start making some healthy food....

  6. Sorry to hear about the Blogger issue. If it's any consolation, I just lost mine last night, but I am not dealing with it until the morning...

    Dinner looks completely delicious though... Love the strikeouts and the red additions... There is always room for red in a recipe... ;)

  7. I feel your pain with blogger. It has played some not nice tricks on me too and I never quite knew why.

    This sounds like a great recipe. I love anything with the word Provence in it.

  8. This looks really delicious and easy to do. I'm sorry you had so much difficulty getting it posted. This is my first visit to your blog. I planned just to say hello but stayed to admire your photos and your recipes. I'll be back often. Have a great day...Mary

  9. I love the gorgeous colors of this recipe. I guess you could say it looked so good that Blogger ate it;)

  10. What a beautiful chicken dish! I love cooking with dark meat!Blogger is a pain.....that is the reason I don't use it anymore!

  11. That looks just fantastic!!

    And sorry about the blogger incident. I have stopped using the blogger drafter a long time ago. Try something like Windows Live Writer or something similar?

  12. I'm not too happy with Blogger these days either. But I suggest I not get started. Heh.

    The chicken looks great though!

  13. I would be SO upset if blogger did that to me! I totally feel your pain.

    This delicious dinner looks so good that I'm glad you decided to forge ahead and share it even with the setbacks. A keeper recipe for sure.

  14. I guess that's why I am so happy with wordpress. Love the chicken now!

  15. So sorry for your frustration with the computer...but your recipe looks amazing!

    I came over to visit from Rebecca's Chow & Chatter Blog...I will be back to visit again soon!

    Stay Cozy

  16. I love all the colors in this recipe!

  17. I love chicken thighs; there's so much flavor in this dish - it looks wonderful!

  18. Bo - I don't have an issue with the margins...and the font...I dunno. As long as I don't change it or mess iwth it, it seems to be happy. This was my first major blogger issue. Although I know some of my friends have trouble leaving a comment here...it never posts.

    FLB - I just hope it doesnt happen again

    Michelle - I thought you had already moved your blog once. I just dont' want to pay for a "domain name" if I move it.

    Deb - the meal was very worth it. If it been a so-so dish, I would've taken it as a sign to not post LOL

    Cathy - Healthy food....I dunno...its tough sometimes. probably why I don't make "healthy" more often hahah

    Shane - it happened to you too? maybe it was a momentary, blogger wide issue and we were blogging at the same time? haha, yes, red in a recipe is a good thing

    Dianna - Thank you :)

    Sam - so good to see you again! I'll have to look for more "provence" recipes :)

    Mary - Im so glad you enjoyed your stay. I look forward to seeing you again

    Chris - LMAO!! leave it to you to find something funny about it :)

    Erica - If I could find something that was free and easy...I'd consider moving but I wouldn't want to deal with the pain of it

    Superchef - I've looked into windows live writer but my old macbook is a little finicky and doesn't work well with it :(

    Bob - LOL...could this turn into a bitchfest?

    Joanne - I've been using this recipe for several years now...and I'm always happy with how it comes out

    Taste of Beirut - I'll have to look into workpress :)

    Carrie - Thank you for visiting...I look forward to seeing you again :)

    Michele - thanks!

    Karen - Chicken thighs are my favorite!!

  19. OOOOOHHHH...I am making this one very very soon. Thanks! Probably to go with that focaccia bread from the previous post!

  20. blogger can be SO frustrating, but i keep telling myself it's worth the hassle. i'm lying to myself, aren't i. i'm good at that. :)
    GREAT dish--even the word 'provencal' in the name makes it so special and elegant!


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