ROASTED CHICKEN WITH SALAD AND DIJON VINAIGRETTE

Roasted Chicken with Salad and Dijon Vinaigrette image

Provided by Geoffrey Zakarian

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme leaves
Zest of 1 lemon
4 bone-in, skin-on chicken breasts (about 2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons finely minced shallots
1 tablespoon Dijon mustard
2 teaspoons minced fresh tarragon
2 tablespoons extra-virgin olive oil
2 heads Bibb lettuce, interior lighter leaves only (about 6 cups; reserve the outer leaves for another use)
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

For the chicken: Combine the Dijon mustard, olive oil, rosemary, thyme and lemon zest in a large bowl. Add the chicken and coat well with the mustard paste. Sprinkle the chicken from high above with salt and pepper (to ensure even distribution). Refrigerate for 30 minutes and up to 4 hours.
Preheat the oven to 425 degrees F.
Put the chicken skin-side up in a large ovenproof skillet and add 1 cup of water. Roast until the skin is golden and the internal temperature reaches 165 degrees F, about 35 minutes. Let the chicken rest while you prepare the salad.
For the vinaigrette: Pour 1/4 cup of the juices from the skillet into a large bowl along with the vinegar, shallots, Dijon mustard and tarragon. Slowly whisk in the olive oil. Add the lettuce, toss to coat and season with salt and pepper. Divide the salad among 4 plates, top each with a piece of chicken and serve with bread for soaking up the flavorful juices.