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Lynds
Sep 6, 20203 min read

Olive and Caper Roasted Chicken with Dairy Free layered Summer Veggies

This is summer on a plate!


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So I have a favourite farm on Westham Island named Cropthorne. They grow organic veggies of all kinds and they have a cute farm stand on the Island where my girls, the C2's can feed the chickens bits of scrap lettuce and watch them run for the fresh treat. I love going and more than anything I love the flavour of their produce.



Yes those are store bought organic tomatoes in the background, I didn't want them to waste and I already had them. This used to be my absolute favourite summer layered vegetable dish when I could eat dairy. I would layer the top with fresh goat cheese which tasted amazing but I did find a delicious way to modify this dish to dairy free. This dish is simply layering the veggies in a dish like you would a lasagna.






Carefully layer the veggies filling up all the gaps where possible. After a few layers I drizzle some avocado oil and sprinkle an infused salt. I found a Merlot infused salt that works lovely on this dish and provides a unique purple to the dish.





Spread'em cashew cheeze developed some amazing blends including this one which was spinach and artichoke. This was the perfect substitution to the goat cheese and really enhanced the dish. I placed decent dollops of the cashew spread over the onion layer, you don't want to skimp on this layer.




Finally layer with tomato slices, some more avocado oil, Merlot salt or whatever coarse salt you have, pepper and some fresh basil.




Don't the layers look delicious?




This goes in the oven at 350 degrees for about 20 minutes, to soften all the vegetables and melt the cashew spread. Serve this hot as a side dish.




I chose to pair this with chicken breasts roasted with two kinds of olives and capers. This was a very tasty pairing with a strong difference in flavours but worked together nicely.




I started with garlic stuffed green olives and cocktail olives and fresh capers, and started to fry them on a cast iron pan. You don't need to fully fry them down, but just get them started and the rest will happen in the oven. Once finished I set these aside.





This roasted red pepper seasoning is delicious and easy, and this was what I used for the chicken. I reused the same olive pan without washing it so that the chicken also took on some of the olive flavours, generously sprinkled with the roasted red pepper seasoning and seared the breasts on both sides on the cast iron.



Once seared I added them to a oven safe dish and covered them with the olive and caper mixture.




These cooked along side the vegetables at 350 degrees and I ensured the reached the internal temperature of 165 degrees before taking them out.


I plated this all out together and served! It was a fun and delicious meal that really felt like summer. I love feedback if you have tried this? Or even better send me photos of your work! I would love to showcase them on this blog if you do and any variations you create with it! Enjoy!



The Recipe:


For the vegetables:


Layer squash, zucchini, eggplant, onions and tomatoes in a large dish.

Ensure to use some high heat oil in between at least every second layer and an infused salt for flavour.

Prior to the tomato layer add either goat cheese or cashew spread in large dollops across the top.

Cover with sliced tomatoes, basil more salt and pepper.

Bake at 350 degrees for about 20 minutes.


Chicken:


First sear olives and capers in a pan or cast iron. Could until they are only partially starting to show signs of dropping their liquid and set aside.


Use the same dish to sear the chicken breasts on both sides. I used roasted red pepper seasoning on mine, but any herb blend will do, I would stay away from any BBQ like flavourings though.


Place the seared chicken in a oven safe dish and top with the olive blend, cook in a 350 degree oven until it reached 165 degrees internally.



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