Provence on Toast
Grilled Chicken and Roasted Potato Tartines with Garlic-Parsley Sauce on Baguette
50 minutes
Serves 4
LunchFrenchSoy-free
Herb's take
Inspired by Provençal market lunches, these tartines stack smoky chicken and crisp roasted potatoes atop toasted baguette, all crowned with a vividly herbal persillade. You’ll learn the French art of building flavor in layers, from grill to oven to a sharp, green sauce.
Equipment needed
- Grill or grill pan
- Parchment paper
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F and your grill (or grill pan) to medium-high.
- 02Toss the potato slices with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange them in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and tender.
- 03Meanwhile, brush the chicken breasts with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 04Grill the chicken for about 5-7 minutes per side, until cooked through and nicely charred. Let rest 5 minutes, then slice very thinly across the grain.
- 05Arrange the baguette slices on a baking sheet. Brush with 1 tablespoon olive oil. Toast in the oven for 5-7 minutes until golden and crisp.
- 06For the persillade (garlic-parsley sauce), combine the parsley, garlic, lemon juice, Dijon mustard, and 1 tablespoon olive oil in a small bowl. Stir well to form a loose paste.
- 07To assemble, layer each baguette slice with overlapping potato rounds and slices of grilled chicken. Drizzle or dollop each tartine generously with persillade.
- 08Serve immediately, optionally garnished with a few extra parsley leaves. Enjoy while crisp and warm.
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