roasted chicken provençal with zucchini, tomatoes & potatoes

Chicken Provençal originated in France (of course), and if there’s anything the French have mastered, it’s a good roasted chicken, and the art of relaxing...

By: Anna Decker / 09/01/2016

Once you’ve thrown the baking sheets into the oven, make yourself a cocktail or lemonade while the vegetables roast to perfection. Thanks to this hands-off recipe, a sophisticated dinner will be ready in about 30 minutes. Cook, relax, and enjoy!

What you'll need: 1 large yellow onion 1 large zucchini 8–10 oz plum tomatoes 1 lb red potatoes 2 bone-in, skin-on chicken breasts olive oil coarse salt freshly ground black pepper

Equipment: 2 rimmed baking sheets

Recipe steps: 1. Prep vegetables Preheat oven to 450°F with racks in upper and lower thirds. Halve, peel, and thinly slice onion. Thinly slice zucchini on a diagonal. Slice tomatoes ½-inch thick. Slice potatoes about ¼-inch thick.

  1. Prepare to roast Toss onion, zucchini, and tomatoes with 2 tablespoons oil on a rimmed baking sheet; season with ½ teaspoon salt and several grinds pepper.

  2. Prepare potatoes Toss potatoes on a separate rimmed baking sheet with 2 tablespoons oil and season with ¼ teaspoon each salt and pepper.

  3. Prep chicken Make a little room among the potatoes and add chicken, skin-side up, to baking sheet; season well with salt and pepper.

  4. Roast Place chicken and potatoes on top rack and vegetables on lower rack. Roast until chicken and potatoes are golden and cooked through, 25–30 minutes. Remove chicken and potatoes from oven and transfer vegetables to top rack.

  5. Finish vegetables Continue to roast vegetables until lightly browned in spots, about 5 minutes more. Serve chicken with potatoes and vegetables. Enjoy!

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