Can I use chicken thighs?

You can! As long as it is boneless you are good to go.

How do I know when the chicken is done?

The very best way to check is to measure the temperature with a food thermometer - it should measure 165.

How do I juice and zest a lemon?

Start with the zesting! There are all kinds of fancy lemon zesting tools out there, but I love my microplane zester - it does the job quickly and you can also use it for cheese. Simply drag the lemon over the zester and little chopped lemon peel pieces will come out the other side. As for juicing, you can get as fancy as having a citrus juicer that squishes the juice out and leaves the seeds, or you can simply squeeze that lemon juice into a prep bowl with your hands.

Have a question I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Roasted Chicken Salad

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5 from 1 review

This easy recipe for roasted chicken salad combines baked chicken and potatoes with a healthy selection of fresh vegetables for a colorful, flavorful supper that everyone will love!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 1x
Category: Dinner
Method: Oven Stovetop
Cuisine: French

Ingredients

Scale

1 pound boneless chicken breast halves
1 pound baby potatoes, cut in halves
½ cup olive oil
Pinch each of salt and pepper
½ pound green beans, trimmed
Juice and zest from one lemon
1/4 cup chopped parsley
1 teaspoon mustard
1 pint cherry tomatoes, cut in halves
2 tablespoons capers
2 hardboiled eggs, cut in halves
1/2 cup crumbled feta cheese

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Instructions

Preheat oven to 400. Line a rimmed sheet pan with foil.
Toss the chicken breasts and potatoes with 1/8 cup of the olive oil. Add a pinch of salt and pepper and toss again. Spread the chicken and potatoes in a single layer on the sheet pan and roast until chicken is done and potatoes are tender, about 25-30 minutes. Let the chicken rest for 5 minutes under foil.
While the chicken is cooking, cook the green beans in simmering salted water until just done, about 5 minutes. Drain and set aside.
Shake up the rest of the olive oil with the mustard, lemon juice and zest, along with another pinch of salt and pepper.
Time to assemble! Cut the chicken into slices and arrange on plates (or all on one big platter if you prefer!). Surround the chicken with the potatoes, green beans and tomatoes and egg halves. Drizzle the lemon dressing over everything. Scatter parsley and capers and feta cheese on top, grind on a little fresh pepper and serve!

Notes

- Chicken: You can use either boneless breasts or thighs for this recipe

- Potatoes: If you would rather use large potatoes for this recipe you can! Peel them as needed and cut them into bite sized chunks.

- Feta Cheese: This Greek cheese has a crumbly, delightfully salty taste. We always go for the chunk rather than the crumbles, which can be dryer. Look for it in the specialty cheese section of your supermarket.

- Veggies: Not a fan of green beans? You can swap in cooked asparagus, broccoli, zucchini or whatever other veggie you like.

- Capers: These little pickled green buds add a nice little sass of flavor – look for them in the condiments aisle.

Find it online: https://www.framedcooks.com/sheet-pan-chicken-nicoise-salad/