sf wrote:

> Speaking of olives... here's another recipe I didn't follow (no
> tomato, more kinds of vegetables) that turned out to be *delicious*.
>
>
> Roasted Chicken Thighs Provençal
> <http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=15 99607&adsqs=raid:1813697>
> Ingredients
>
> * 3 pounds small red potatoes, quartered
> * 4 plum tomatoes, seeded and cut into 6 wedges
> * 3 carrots, peeled and cut into 1-inch chunks
> * Cooking spray
> * 1 tablespoon olive oil
> * 1 1/2 tablespoons chopped fresh rosemary, divided
> * 2 teaspoons chopped fresh thyme, divided
> * 1 teaspoon salt, divided
> * 1/2 teaspoon freshly ground black pepper, divided
> * 6 (6-ounce) skinless chicken thighs
> * 24 niçoise olives
> * Rosemary sprigs (optional)
<snip>

What other vegetables did you use? I think this might be a good place to use
an overabundance of zucchini.

This recipe along with other recent discussions on this list[1] reminds me
of Hubert Keller's recipe for roasted chicken using a vertical roaster.[2]

"Showing off" comes into it from a comment he made on the TV show which
didn't make it into the recipe published on the web site. The chicken (still
proudly upright on the vertical roaster) is garnished by sticking rosemary
sprigs into its neck opening. Then just as you're bringing the chicken to
the table, you're supposed to SET THE ROSEMARY ON FIRE as you parade the
chicken into the dining room.

Now THAT'S showing off! (Even more so than those sizzling fajita platters or
the Chinese "sizzling rice" dishes.)

Bob
[1] one about vertical roasters and one where you accused me of showing off
[2] http://www.hubertkeller.com/recipes/207_2.html.