The Roasted Chicken and Veggie Salad

Recipe by Brit + Co.

The Roasted Chicken and Veggie Salad

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  • Prep Time


  • Total Time


  • Servings



  • 1

    head broccoli, florets removed, cut into large bite sized pieces, and rinsed

  • 4

    shallots, peeled and cut in half (you can also substitute a small yellow onion that you peel and cut into eighths)

  • 2

    apples, cored and cut into sixths/wedges (I used Pink Lady apples, which are sweet and tart)

  • 1

    lb boneless, skinless chicken thighs (you can substitute white meat if you like)

  • 1

    tbsp dried herbes de Provence

  • optional: 1 tsp of crushed red pepper flake, if you want a little kick

  • 1


  • ¼

    cup roasted (unsalted) almonds, roughly chopped

  • 4-6

    cups of washed and dried mixed greens, or however much lettuce you would like for two salads

  • – extra virgin olive oil

  • – oil and vinegar, to taste

  • – kosher salt and freshly ground black pepper, to taste


Preheat your oven to 400°. On a baking sheet, toss the broccoli, shallots, and apples with a few tablespoons of the olive oil, and season well with salt and pepper. You just want enough oil to lightly coat all the fruit and vegetables. Spread the fruit and veggies evenly out on the baking sheet. In a separate baking dish, spread the chicken thighs out. Drizzle a couple more tablespoons of the olive oil over the chicken. Sprinkle the dried herbes de Provence over the meat, and season well with salt and pepper. Cut the lemon in half, and squeeze one of the halves over the chicken. Place the squeezed half plus the un-squeezed half into the baking dish. Roast the two baking sheets/dishes together for 20-30 minutes, until the meat is cooked through and the vegetables are tender and beginning to brown. You may need to check on the veggies half way through and move them around, so they brown evenly. Remove from the oven. Squeeze the roasted lemon half (the one you hadn’t squeezed yet) over the chicken for a final hit of citrusy juice. To finish the salad, place some greens on each plate or in your serving bowl. Drizzle with as much oil and vinegar as you like — I like a sweeter vinegar with this, such as a balsamic or Merlot vinegar. Season the greens with salt and pepper. Place the roasted ingredients on top, then sprinkle some of the chopped almonds over the entire salad (in my pictures I forgot the almonds, but trust me, the nutty crunch is fantastic!). Serve warm and enjoy!


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