chicken and roasted vegetable salad... 30 minutes (plus marinating)

 

the goods:

 

2 to 4 bone-in, skin-on chicken breasts

1/2 cup reserved vinaigrette

2 zucchini or summer squash, cut into 1/2-inch half-moons

1 pint cherry tomatoes

1 large Yukon Gold potato, cut into 1-inch pieces

2 tablespoons olive oil

5 ounces baby spinach

lemon wedges, for serving

 

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 sheer, skin side up; season with salt and pepper. Bake 12 minutes. Heat broiler and broil until chicken is cooked through and vegetables are golden, about 11 minutes.

Transfer chicken to a cutting board and let rest while vegetables continue to broil, 5 minutes more. Remove bones and slice chicken. Serve chicken and vegetables on top of spinach, with lemon wedges.