Roasted Chicken Thighs Provençal

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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)

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