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Roasted Niçoise Chicken Bowl with New Potatoes - Image 1

Roasted Niçoise Chicken Bowl with New Potatoes

French cuisineMediterranean cuisineMediterranean
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Roasted Niçoise Chicken Bowl with New Potatoes

  1. Vegetable Salads

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
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 4 pcs chicken thighs(bone-in, skin-on)
  • 1 1/2lb new potatoes(halved)
  • 1 cup cherry tomatoes(halved)
  • 8oz green beans(trimmed)
  • 1/2 cup nicoise olives(pitted)

Dressing

  • 2 tbsp dijon mustard
  • 1 tbsp capers(drained, roughly chopped)
  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil
  • 1 pc garlic(clove, minced)
  • 1/2 tsp salt
  • 1/4 tsp black pepper(freshly ground)

Seasoning & Garnish

  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley(chopped, for garnish)

Instructions

Prepare Roasting Ingredients

  1. Preheat oven to 400°F (200°C).
  2. On 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

  1. Roast for 20 minutes. While roasting, blanch green beans.
  2. Remove 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.
  3. Return 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

  1. While 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.
  2. Slowly drizzle in 0.25 cup olive oil while continuing to whisk until the dressing is emulsified.

Assemble and Serve

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

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550.5 kcal157.3 kcal2,202 kcal
Protein35.2 g10.1 g140.8 g
Fat30.8 g8.8 g123.2 g
Carbs35.5 g10.1 g142 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

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