Roasted Chicken And Baby Field Green Salad Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels to ensure crisp skin.

In a small bowl, combine 2 tbs olive oil, minced garlic, thyme, 1 tsp salt and 1 tsp black pepper. Rub the mixture evenly under and over the chicken skin and on the meat. Let rest at room temperature for 10–15 minutes while oven finishes preheating.

Arrange thighs skin-side up on a rimmed baking sheet or ovenproof skillet. Roast in the preheated oven for 30–35 minutes, until skin is golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from oven and let rest 5–10 minutes before slicing into bite-sized pieces or thin strips for the salad.

While chicken roasts, place 1 cup ricotta, 2 tbs heavy cream, lemon zest, lemon juice and a pinch (approx 1/4 tsp) of salt into a blender or food processor.

Blend on high until light, airy and smooth, about 30–45 seconds. Taste and adjust seasoning with additional salt and a grind of black pepper if desired. Transfer to a small bowl and refrigerate until ready to use; bring to just-cool/room temperature before plating if preferred.

In a small nonstick skillet over medium heat, combine 2 tbs granulated sugar and 1 tsp unsalted butter. Once butter melts and sugar starts to dissolve, add 3 oz pecan halves and stir to coat.

Cook, stirring frequently, until sugar caramelizes and coats the pecans, about 3–4 minutes. Spread the pecans onto a piece of parchment or a plate to cool and sprinkle with a pinch of sea salt. Once cool, break into clusters if stuck together.

In a small bowl or jar, whisk together 3 tbs white balsamic vinegar, 1 tsp Dijon mustard and 1 tsp honey until smooth.

Slowly whisk in 6 tbs extra-virgin olive oil until emulsified. Season with a small pinch (approx 1/4 tsp) of salt and black pepper to taste. Taste and adjust acidity or sweetness as desired.

In a large mixing bowl, combine 5 cups baby field greens and 1 cup chef’s whim fruit. Tear or slice any larger fruit so pieces are bite-sized.

Add 2 tbs sliced fresh herbs if using. Drizzle about half of the white balsamic vinaigrette over the greens and fruit (reserve the rest to adjust seasoning) and gently toss to coat. Taste and add more vinaigrette if needed.

Divide dressed greens among 4 plates or two large shallow bowls. Spoon or pipe 2–3 tbs whipped ricotta onto each portion (or place a quenelle or small dollop in the center). Arrange sliced roasted chicken on top of the greens.

Scatter candied pecans over the salad, drizzle remaining vinaigrette lightly over the chicken if desired, and finish with a teaspoon of extra virgin olive oil drizzled over the ricotta for sheen.

Garnish with microgreens or additional herbs and a final grind of black pepper. Serve immediately while chicken is warm.