Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375ºF. Coat a shallow roasting pan with cooking spray. Arrange chicken, skin sides up, in one half of the roasting pan. In the other half of the pan arrange the carrots and onion wedges. Roast, uncovered, for 25 minutes.
Remove roasting pan from oven. Add zucchini, bell pepper, and mushrooms to the carrots and onion. Drizzle chicken and vegetables with 2 tablespoons oil and sprinkle with salt and black pepper.
Roast, uncovered, about 25 minutes more or until chicken is no longer pink (170ºF) and vegetables are tender. Remove and set aside until cool enough to handle (5 to 10 minutes). Transfer vegetables to a large bowl.
Remove and discard chicken skin and bones. Using two forks, pull chicken apart into big shreds. Add chicken and any juices in pan to vegetables; toss. In a small bowl whisk together vinegar, the remaining 1 tablespoon olive oil and Italian seasoning. Add to chicken mixture and toss to coat.
To serve, arrange salad greens on a serving platter or divide among four serving plates. Spoon chicken mixture over greens. Sprinkle with cheese.