Google+ Allergy-Free Vintage Cookery: Roasted Boneless Chicken and Potatoes Nicoise

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Monday, April 2, 2012

Roasted Boneless Chicken and Potatoes Nicoise

Roasted Chicken & Potatoes Nicoise
Chicken and potatoes ... it's basic, but it works.  In Nice, France, a typical combination of flavors includes tomatoes, garlic, capers and olives.  Toss your basic chicken and potatoes with these yummy French ingredients and your everyday dinner becomes something special!  I added some lemon to brighten up the flavor, and some bacon to make things even more interesting.

Roasted Boneless Chicken and Potatoes Nicoise

1 package boneless chicken breasts or tenderloins
5 yukon potatoes, quartered (skin on)
1 lemon
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 and Weekend Bloggy Reading.

12 comments:

  1. Stopping by from A Hunk of Meat Mondays! http://queenofsavings.com

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  2. This is a great option for fixing chicken. We have it quite frequently, and sometimes, I my mind just goes blank as to how I should fix it :P I'm looking forward to giving this a try! Thanks for sharing!

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  3. oh drool! thank you so much for linking up with Kids in the Kitchen - can't wait to try this one!

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  4. I am always wanting to add olives in my recipes, but it seems that I revert to mexican dishes. I can't wait to make this for my family. I am even considering adding marinated red bell peppers....hmmm. Thank you so much for linking up with us at Kids in the Kitchen! See you next Tuesday! :)

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  5. Indeed this is a recipe from France bursting with flavor! I can't wait to make this for my French husband this week. I love the addition of bacon to this recipe. Thanks for a lovely dinner idea!

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  6. I have had a dish similar to this actually in Nice! This is a lovely recipe, with some great fresh flavours. Thank you for sharing it with us!

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  7. Hi Lisa,

    I'm loving all your dinner ideas friend. And can I tell you, my kids LOVE olives. They have a great olive bar at my local Coop and the kids go crazy for them, like some kids go crazy for candy. So funny! Thanks for a great recipe.

    Hugs,
    --Amber

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  8. That chicken looks like a tasty combo of flavors. I wanted to invite you to share it at Whole Foods Wednesday where you can link up whole foods recipes and tips for whole living. Hope you have a blessed day!

    Katie

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  9. This looks wonderful and nourishing and perfect for pregnancy. Would you mind posting it at superfood sundays?

    http://www.painfreepregnancy.org/2012/04/superfood-sunday-april-8th-fifth.html

    Thanks!!

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  10. This looks absolutely amazing! I love the flavor combination. I have actually been to Nice, but I was pregnant, so much of the food was wasted on me. :) I will be featuring this on my highlights tomorrow.

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  11. Hi There Lisa,

    Love this recipe!

    Thank you for sharing your recipe with us last week on AFW! Be sure to check back this week for reader favorites and hostess picks.

    Be Well,
    --Amber & AFW Hostesses

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  12. Hi There Lisa,

    I featured your awesome recipe this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here:

    http://www.thetastyalternative.com/2012/04/allergy-free-wednesdays-week-12-april.html

    Please join us again this week for more allergy-free fun and inspiration.

    Hugs,
    --Amber

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