Name: Zesty Roast Chicken with Herb Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken breasts (about 1.5 lbs total); 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil, divided; 1 lemon, zested and juiced (reserve both); 1 tsp Dijon mustard; 1 garlic clove, minced; 1/2 tsp honey; 1/2 tsp crushed red pepper flakes (optional); 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil or mint, chopped; 2 cups baby arugula or mixed salad greens

Zesty Roast Chicken with Herb Salad

VanillaFig0455

This Zesty Roast Chicken with Herb Salad celebrates the harmony of salt, fat, acid, and heat—a perfect dinner for a warm Virginia evening. The chicken is seasoned early for deep flavor, then pan-seared for crisp skin before finishing in the oven for juiciness. A vibrant herb salad with a lively lemon-mustard vinaigrette cuts through the richness, making each bite bright and refreshing. This dish is easy enough for a weeknight, yet special enough for entertaining. Serve with crusty bread or roasted potatoes for a complete meal.

Ingredients

Instructions

Pat chicken breasts dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp pepper. Let sit at room temperature for at least 20 minutes for maximum flavor and juiciness.
Preheat oven to 425°F (218°C).
Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Place chicken skin-side down and cook undisturbed until skin is golden and crisp, 4-5 minutes. Flip and cook 2 minutes more.
Transfer skillet to oven and roast chicken until juices run clear and internal temperature reaches 165°F (74°C), about 15-20 minutes depending on thickness. Remove chicken to rest on a plate.
While chicken rests, whisk together lemon zest, lemon juice, Dijon, garlic, honey, remaining 1 tbsp olive oil, and a generous pinch of salt and red pepper flakes in a large bowl. Taste and adjust seasoning with more acid (lemon) or salt as needed.
Add parsley, basil/mint, and arugula or greens to the bowl. Toss gently to coat with the dressing.
To serve, slice chicken and arrange on plates. Top generously with herb salad and drizzle any remaining dressing over the top.