Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken and Roasted Vegetable Salad 3.3 (19) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 11, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 30 mins Servings: 4 What's the key to avoiding dry, flavorless breast meat? Marinade! Jazz up this chicken and vegetable salad with the same honey-mustard vinaigrette that gives zip to Honey-Mustard Salmon with Green Beans. Ingredients 4 bone-in, skin-on chicken breasts (2 pounds total) ½ cup reserved vinaigrette from Honey-Mustard Salmon with Green Beans 2 zucchini or summer squash, cut into ½-inch half-moons 1 pint cherry tomatoes 1 large Yukon Gold potato, cut into 1-inch pieces 2 tablespoons olive oil Salt and pepper 5 ounces baby spinach (5 cups) Lemon wedges, for serving Directions In a zip-top plastic bag, combine chicken and vinaigrette. Refrigerate 1 hour (or up to 12 hours). Preheat oven to 475 degrees, with rack in upper third. On a rimmed baking sheet, toss zucchini, tomatoes, and potato with oil and season with salt and pepper. Add chicken to sheet, skin side up; season with salt and pepper. Bake 10 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 10 minutes. Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Toss vegetables with spinach and divide among plates. Remove bones and slice chicken. Serve chicken on top of salad, with lemon wedges. Andrew Purcell Cook's Notes Tender baby spinach is a great salad base, but arugula, watercress, or red-leaf lettuce would be just as tasty. Rate it Print