Provençal chicken with cherry tomatoes, olives and zucchini
Tray-baked chicken with Provençal herbs, cherry tomatoes, olives and zucchini.
Open in the appPer serving
- Calories
- 468 kcal
- Protein
- 38.2 g
- Carbohydrates
- 36.5 g
- Fat
- 19.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Skinless chicken thighs160 g
- Cherry tomatoes150 g
- Zucchini150 g
- Black olives6
- Thymeto taste
- Rosemaryto taste
- Garlic1 clove
- Bread40 g
- Extra virgin olive oil10 g
- Saltto taste
- Black pepperto taste
Contains: gluten,
In season: June – September
Method
- Preheat a conventional oven to 200 °C. Wash and trim the courgettes and cut them into chunks of about 2 cm; wash the cherry tomatoes and leave them whole.
- In a roasting tin arrange the chicken thighs, courgettes, cherry tomatoes, black olives, crushed garlic clove, thyme and rosemary.
- Dress with the oil, salt and black pepper and toss with your hands so everything is well coated; sit the chicken on top of the vegetables so it browns better.
- Roast for 35 minutes, stirring halfway, until the chicken is golden and its juices run clear when pierced near the bone, and the tomatoes have burst into a light sauce.
- Discard the garlic and serve with the bread to mop up the juices.
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