Chicken Provençal

Chicken Provençal


  • 1 bag (16 ounce)  baby carrots

  • 2 tablespoons olive oil divided

  • 3 teaspoons dried rosemary divided

  • 2 teaspoons dried thyme divided

  • 2 teaspoons garlic salt divided

  • 2 teaspoons ground black pepper divided

  • 8 chicken thigh pieces 6 ounces each

  • 4 plum tomatoes seeded and cut into 4 wedges

  • 20 Niçoise or kalamata olives pitted

  • Fresh rosemary sprigs for a garnish


  1. Preheat oven to 425°. Spray a large rimmed baking sheet with nonstick cooking spray.

  2. In a large bowl, whisk together honey, sugar, 3 tablespoons water, vinegar, mustard, garlic, and oil. Add chicken to bowl, tossing to coat.

  3. Place chicken in a single layer on prepared baking sheet. Sprinkle with salt and pepper. Bake for 30 to 35 minutes, or until done.

Honey Chicen

Honey Chicen

Turkey Piccata

Turkey Piccata