Ingredients

4 servings

　　4 bone-in, skin-on chicken breast halves

　　4 fresh bay leaves

　　8 garlic cloves, cracked away from their skins

　　3 tablespoons extra-virgin olive oil (EVOO), plus more for liberal drizzling

　　A pile of a few sprigs each of fresh flat-leaf parsley, sage, rosemary, and thyme, finely chopped

　　2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning

　　Zest and juice of 1 lemon

　　2 romaine lettuce hearts, chopped

　　1 head of radicchio, shredded

　　1/2 cup mixed fresh herbs, whatever you have on hand, loosely packed and coarsely chopped

　　2 tablespoons honey

　　2 teaspoons grainy mustard

　　Salt and freshly ground black pepper

　　Crusty bread, to pass at the table

　　

Step 1

Preheat a heavy-bottomed skillet over medium-high to high heat and preheat the oven to 400°F.

　　

Step 2

Loosen the skin on the breasts with your fingers and place a bay leaf and some of the cracked garlic between the skin and the breast. Drizzle the breasts with a liberal amount of EVOO. Mix the finely chopped herbs with the grill seasoning and lemon zest, then coat the breasts liberally with the mix. Place skin side down in the skillet and top with another, smaller skillet. Weight the pan with a brick (or with a heavy can). Cook to crisp the skin, 6 to 8 minutes. Transfer the pan to the hot oven and roast for another 15 minutes, or until done.

　　

Step 3

Combine the greens and coarsely chopped herbs in a bowl. In a small bowl, whisk together the honey, mustard, and lemon juice, stream in the 3 tablespoons of EVOO, and season the dressing with salt and pepper. Dress the salad and toss.

　　

Step 4

Serve the salad and crusty bread alongside the chicken.

　　Rachael Ray 365: No Repeats