- 2 pounds baby white or yellow potatoes, halved
- 4 small onions, sliced into 1/2-inch-thick wedges
- 8-10 cloves garlic, crushed
- 1/2-2/3 cup extra virgin olive oil (EVOO), divided
- Salt and pepper
- 1 pound trimmed green beans or asparagus, halved
- 1 pint grape or cherry tomatoes
- 1/2 cup black pitted Nicoise olives
- 8 boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts
- 1 shallot, coarsely chopped
- A small handful of sage leaves
- A small handful of tarragon
- A couple sprigs fresh marjoram or 2 teaspoons dried
- 1 cup flat leaf parsley, loosely packed
- 2 tablespoons Dijon mustard
- 4 cups arugula
- 1 baguette
Pre-heat the oven to 450˚F.
Place the potatoes, onions and crushed garlic in a bowl and toss with just enough EVOO to coat, a couple of tablespoons. Season liberally with salt and pepper, then place on a baking sheet and place in the oven. Roast for 45 minutes, turning once.
Place the green beans or asparagus in a bowl with the tomatoes and pitted olives; dress with a little EVOO, salt and pepper and place on a baking sheet. Roast for 30 minutes.
Meanwhile, heat a cast iron skillet or griddle or grill pan over medium-high heat. Coat the chicken lightly in EVOO and season with salt and pepper. Cook the chicken for 12 minutes, turning once, then thinly slice on an angle.
While the chicken cooks, place the shallot, herbs and mustard in a food processor and season with salt and pepper. Pulse-chop to finely chop the mixture, then stream in about 1/4-1/3 cup EVOO to form a pesto-like sauce. Scrape the sauce into a large, shallow bowl.
Pile the roasted vegetables, potatoes, onion, tomatoes, olives and arugula into a bowl. Top the salad with sliced chicken and serve with a crusty baguette.