- 6 bone-in chicken breast halves with skin (about 4 pounds)
- 3 sweet potatoes, peeled and cut into eighths
- 6 shallots, quartered
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons fresh thyme or heaping ½ teaspoon dried thyme
- 6 leaves fresh basil, cut into very thin strips (chiffonade)
- 1 cup Herbed Balsamic Vinaigrette (recipe follows)
- Salt and freshly ground black pepper to taste
- 1 bunch of arugula, washed, drained, and stems removed
- 1/3 cup balsamic vinegar
- Juice of 1 lemon
- 2 tablespoons mixed chopped fresh basil, parsley, and thyme
- 1 teaspoon freshly ground black pepper
- ¼ cup olive oil
- 1/3 cup canola or safflower oil
- Preheat the oven to 450 degrees.
- Place the chicken in a roasting pan and roast until golden brown, the internal temperature is 165 degrees, and the juices run clear when pierced with the tip of a sharp knife in the thickest part, about 45 minutes. Cool, then remove and discard the skin and bones. Tear the chicken into large pieces and place in a large bowl.
- While the chicken cooks, toss the sweet potatoes and shallots with the olive oil, vinegar, and thyme in a large bowl to coat evenly. Spread evenly on a baking pan and roast about 30 minutes, until the potatoes are lightly browned and soft. (Note: The vinegar will evaporate and create a light glaze on the potatoes.) Remove from the oven and set aside to cool slightly.
- Add the sweet potatoes and shallots to the chicken and toss to mix. Add the basil and the vinaigrette and toss to coat. (This can be prepared a day in advance up to this point.) Season with salt and pepper. Add the arugula and toss lightly just before serving. Serve immediately.
- To Make the Herbed Balsamic Vinaigrette:
- Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
- Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an airtight container until ready to use or up to 1 week.