Chicken Provencale - cooking recipe

Ingredients

4 red potatoes, cut into 1 1/2 inch chunks
2 small red onions, cut into 1/2 inch wedges
3 large plum tomatoes, quartered
10 oil cured black olives
1 Tbsp. oil
1 chicken (about 3 1/2 lb.), cut into 8 pieces
3 bay leaves
1 tsp. salt
1 tsp. dried thyme
1 tsp. dried oregano

Preparation

Preheat oven to 400\u00b0.
In bowl toss potatoes, onions, tomatoes and olives with oil until well blended.
Remove skin from chicken, except wings.
Place chicken, vegetable mixture and bay leaves in large roasting pan.
Sprinkle with salt, thyme and oregano.
Bake until juices run clear when chicken is pierced with fork and vegetables are tender, about 45 minutes.
Remove bay leaves before serving.
Makes 8 servings, 201 calories per serving.