|Roasted Chicken & Potatoes Nicoise|
Roasted Boneless Chicken and Potatoes Nicoise
1 package boneless chicken breasts or tenderloins
5 yukon potatoes, quartered (skin on)
1 large tomato or 1 pt small tomatoes or 1 cup oil cured tomatoes
1/2 cup black olives
4 pieces bacon, cut in 1" bits
2 Tbsp dried parsley
2 Tbsp minced garlic
2 Tbsp capers
olive oil as needed (or your favorite oil)
salt and pepper to taste
If using chicken breasts, cut into strips or wedges. Season with salt and pepper, and sear in your favorite oil on both sides. Transfer to large casserole dish and pour in any extra oil from the pan. Cook the bacon about halfway in the same pan as you seared the chicken. Transfer to the casserole dish. Squeeze the juice of one lemon over the chicken and bacon.
Add the rest of the ingredients, toss, and add a bit more olive oil if the mixture seems dry. Season with salt and pepper. Roast at 400 degrees for about 60 minutes, stirring occasionally.
Shared with Made From Scratch Monday at Living With Food Allergies and Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms and Hunk of Meat Monday at Beyer Beware and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and the Hearth and Soul Hop at Premeditated Leftovers and Fat Tuesday at Real Food Forager and Traditional Tuesday at Cooking Traditional Foods and Kids in the Kitchen at Young Living Oil Lady and Allergy Free Wednesday. and Whole Food Wednesday at Beyond the Peel and Gluten Free Wednesday at the Gluten Free Homemaker and Real Food Wednesday at Kelly the Kitchen Kop and Pennywise Platter at The Nourishing Gourmet.