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Ingredients

• 6   medium bone-in, skin-on chicken breast halves
• About 1/2 cup  extra-virgin olive oil
•   Kosher salt and freshly ground black pepper
• 1 tablespoon  fresh thyme leaves
• 1 pound  asparagus, woody ends trimmed
• 1 pound  trimmed baby carrots (or larger carrots, peeled, halved crosswise, and thick halves split lengthwise)
• 1/4 cup  fresh lemon juice, more if needed
• 1 teaspoon  finely grated lemon zest
• 1/4 teaspoon  Dijon mustard
• 6 cups  salad greens (I like using bibb lettuce torn into pieces with some sliced radicchio added for color)
• 1   medium fennel bulb, trimmed, cut in half lengthwise, cored, and sliced crosswise as finely as possible
• 1/2 cup  fresh flat parsley leaves
• 1/2 cup  fresh mint leaves (torn into bite-size pieces if large)
• 1/3 cup  pine nuts, lightly toasted
•   Thin shavings Parmigiano Reggiano (use a vegetable peeler)

Description

Position Racks In The Top And Bottom Thirds Of The Oven. Heat The Oven To 400 Degrees F.

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