Roasted Chicken with Potatoes, Asparagus and Olive Vinaigrette

By charlotteh371

Ingredients

• 6 tbsp olive oil, divided
• 12 oz fingerling potatoes, halved lengthwise
• 3 shallots, quartered lengthwise
• 1 tsp kosher salt, divided
• 1 lb asparagus, trimmed and cut into 1 1/2 inch pieces
• 2 roasted chicken breasts, cut into 1/2 inch slices
• 2 tbsp water
• 2 tbsp red wine vinegar
• 2 tbsp chopped fresh flat leaf parsley
• 2 tbsp chopped fresh tarragon
• 12 pitted green olives (such as castelvetrano) coarsely chopped

Preparation

Step 1

heat 3 tbsp oil in a large cast iron skillet over medium high. add potatoes, shallots and 1/4 tsp of the salt. cook, stirring often, until potatoes and shallot begin to brown and soften about 8 mins. add asparagus, sprinkle with 1/2 tsp of the salt. cover and cook stirring often, until potatoes and asparagus are crisp tender about 4mins.

Gently arrange the chicken slices on top of vegetable mixture in skillet. pour water into skillet, cover and cook on medium high until chicken is warmed through. 1-2 mins. remove from heat. transfer chicken to a serving platter; arrange vegetable mixture around chicken.

stir together vinegar, parsley tarragon olives and remaining 3 tbsp of oil and 1/4 tsp of salt in a bowl until combined. spoon mixture over chicken and veges on platter.