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.

Everyday Food, September 2012


Read the full recipe after the video.

Recipe Summary

5 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Tender baby spinach is a great salad base, but arugula, watercress, or red-leaf lettuce would be just as tasty.


Reviews (1)

19 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1
Rating: Unrated
I cooked this for two and used 2 chicken bone in breasts (weighing 2 lbs.). The chicken was too close to the broiler on my initial try. I recommend moving the entire tray down at least one rack to have at least 6 inches between top of chicken breast and the broiler. Otherwise the chicken is blackened and doesn't fully cook. I have a gas oven and broiler so it may be a function of the oven's high heat. The vegetable cooking improves with this distance also. The flavors of the salad were good though I didn't taste the mustard or white wine vinegar.