In article >,
"Bob Terwilliger" > wrote:

> > Roasted Chicken Thighs Provençal
> > <http://find.myrecipes.com/recipes/re...playRecipe&rec
> > ipe_id=1599607&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.

Good thought! And maybe a few capers just to be fancy. <g>
--
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