Italian Chicken with Caprese salad

I planned this dinner around the Caprese salad because I knew that the tomatoes would be ready.

Chicken thighs, skin removed, marinated in Italian salad dressing for 24 hours then topped with Italian seasoning and freshly ground pepper, were baked for approximately 70 minutes at 350-degrees

Red potatoes, washed and cut, parboiled and then tossed with Olive oil & a pat of butter and sprinkled with chopped fresh basil and rosemary and freshly ground pepper.

The potatoes were then roasted with the chicken for approximately 45 minutes.

Caprese salad: Tomatoes & mozzarella, drizzled with olive oil and Balsamic vinegar then topped with chopped fresh basil, marinated at room temperature as the chicken and potatoes cooked.

I wanted flavors that were mirrored in each bite but not identical – it seemed to work