Name: Roasted Niçoise Chicken Bowl with New Potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 4 pcs chicken thighs (bone-in, skin-on); 1.5 lb new potatoes (halved); 1 cup cherry tomatoes (halved); 8 oz green beans (trimmed); 0.5 cup nicoise olives (pitted); 2 tbsp dijon mustard; 1 tbsp capers (drained, roughly chopped); 2 tbsp red wine vinegar; 0.25 cup olive oil; 1 pcs garlic (clove, minced); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 1 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp fresh parsley (chopped, for garnish)

A vibrant roasted chicken bowl features tender chicken pieces alongside golden new potatoes, bright green beans, and cherry tomatoes, all artfully arranged and ready to be enjoyed.

Prep: 20 min • Cook: 35 min. A hearty warm bowl featuring roasted chicken, tender new potatoes, blanched green beans, cherry tomatoes, olives, and a tangy caper-Dijon dressing, inspired by the classic French salad Niçoise, making it a satisfying and complete meal.

Preparation time: 20 min
Cooking time: 35 min
Total time: 55 min
Servings: 4

Instructions

Prepare Roasting Ingredients

1Preheat oven to 400°F (200°C).
2On a large baking sheet, toss chicken thighs and new potatoes with 1 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper. Arrange in a single layer.

Roast Chicken and Potatoes

1Roast for 20 minutes. While roasting, blanch green beans.
2Remove baking sheet from oven. Add in the blanched green beans, cherry tomatoes, and Niçoise olives to the baking sheet with the chicken and potatoes. Toss gently.
3Return to oven and roast for another 10-15 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender.

Make Dressing

1While the chicken and vegetables are roasting, whisk together Dijon mustard, capers, red wine vinegar, minced garlic, 0.5 tsp salt, and 0.25 tsp black pepper in a small bowl.
2Slowly drizzle in 0.25 cup olive oil while continuing to whisk until the dressing is emulsified.

Assemble and Serve

1Once roasted, transfer the chicken and vegetables to serving bowls.
2Drizzle generously with the caper-Dijon dressing. Garnish with fresh chopped parsley.
3Serve warm.

Instructions

Prepare Roasting Ingredients

1Preheat oven to 400°F (200°C).
2On a large baking sheet, toss chicken thighs and new potatoes with 1 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper. Arrange in a single layer.

Roast Chicken and Potatoes

1Roast for 20 minutes. While roasting, blanch green beans.
2Remove baking sheet from oven. Add in the blanched green beans, cherry tomatoes, and Niçoise olives to the baking sheet with the chicken and potatoes. Toss gently.
3Return to oven and roast for another 10-15 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender.

Make Dressing

1While the chicken and vegetables are roasting, whisk together Dijon mustard, capers, red wine vinegar, minced garlic, 0.5 tsp salt, and 0.25 tsp black pepper in a small bowl.
2Slowly drizzle in 0.25 cup olive oil while continuing to whisk until the dressing is emulsified.

Assemble and Serve

1Once roasted, transfer the chicken and vegetables to serving bowls.
2Drizzle generously with the caper-Dijon dressing. Garnish with fresh chopped parsley.
3Serve warm.

Nutrition Information

Calories: 551 kcal
Protein: 35 g
Fat: 31 g
Carbs: 36 g

Nutrient	Per serving
Calories	551 kcal
Protein	35 g
Fat	31 g
Carbs	36 g

Tips

Blanch green beans in boiling salted water for 2-3 minutes, then immediately transfer to an ice bath
For crispier chicken skin, pat the chicken thighs very dry with paper towels before seasoning and ro
This dish is also excellent served at room temperature, making it a great option for meal prep or pi