INGREDIENTS
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6 bone-in chicken breast halves with skin (about 4 pounds)
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3 sweet potatoes, peeled and cut into eighths
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6 shallots, quartered
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¼ cup olive oil
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¼ cup balsamic vinegar
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2 teaspoons fresh thyme or heaping ½ teaspoon dried thyme
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6 leaves fresh basil, cut into very thin strips (chiffonade)
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1 cup Herbed Balsamic Vinaigrette (recipe follows)
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Salt and freshly ground black pepper to taste
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1 bunch of arugula, washed, drained, and stems removed
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1/3 cup balsamic vinegar
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Juice of 1 lemon
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2 tablespoons mixed chopped fresh basil, parsley, and thyme
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1 teaspoon freshly ground black pepper
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¼ cup olive oil
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1/3 cup canola or safflower oil