Roast vegetable and chicken salad
1 bulb(s), whole
Uncooked baby potatoes
¾ pound(s), white or red, scrubbed and quartered
Uncooked fennel bulb(s)
1 medium, cored and cut into 1⁄4-inch-thick strips
3 medium, cut into 1-inch pieces
Uncooked red onion(s)
1 medium, cut into 8 wedges
Uncooked boneless skinless chicken thigh(s)
16 oz, 4 (4-ounce), all visible fat removed
Reduced calorie mayonnaise
Fresh lemon juice
¼ tsp, freshly ground
- Preheat the oven to 425°F. Slice the top third from the garlic bulb. Wrap the garlic in foil and place in the center of the oven. Bake 15 minutes, then move to the side of the oven.
- Combine the potatoes, fennel, carrots, onion, and oil in a large bowl; toss to coat. Arrange the vegetables in one layer in a large baking or shallow roasting pan. Bake until the vegetables are slightly softened, about 15 minutes. Add the chicken to the pan and roast, until the vegetables are tender and the juices run clear when the chicken is pierced with a fork, 30–35 minutes longer. Remove the baking pan and the garlic from the oven and let cool about 15 minutes.
- Remove the bones from the chicken and cut the meat into 1⁄2-inch cubes. Transfer the chicken and vegetables to a large bowl.
- Squeeze the roasted garlic out of the skin and combine in a small bowl with the mayonnaise, lemon juice, tarragon, salt, and pepper. Add to the chicken mixture and toss well. Serve at once. Yields 1 chicken thigh and 2⁄3 cup vegetables per serving.