Italian Chicken with Caprese salad

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

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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

 

 

 

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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.

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

 

 

 

 

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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.

 

 

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

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