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Mizuna Salad with Roasted Chicken

Mizuna Salad with Roasted Chicken

This mizuna salad with roasted chicken is the perfect balance of peppery greens, bright carrots, and the deep flavors of roasted broccolini along with the succulent, crispy-skinned chicken. 
5 from 1 vote
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Cook Time: 30 minutes
Inactive Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories: 158kcal


  • Ovenproof skillet
  • Baking sheet
  • Vegetable peeler


  • 4 skin-on bone-in chicken thighs
  • Salt and pepper to taste
  • 2 teaspoons oil
  • 1 bunch broccolini
  • 1 lemon
  • 4 ounces mizuna leaves
  • 2 medium carrots
  • Extra virgin olive oil


Prepare Ingredients:

  • Preheat the oven to 425ºF. Pat the chicken dry and season with salt and pepper and set aside. Thinly slice the lemon. Peel the carrots and then use the vegetable peeler to shave them into 2'' pieces.

Prepare the Chicken:

  • In an oven-proof skillet, heat the 2 teaspoons oil over medium high heat. Add the chicken, skin-side down, and cook without moving for 5-6 minutes or until the chicken skin is crispy and golden brown. Flip and transfer to the oven for 30 minutes or until an instant-read thermometer registers 165ºF.

Prepare the Broccolini:

  • On a baking sheet, toss the broccolini with a drizzle of extra virgin olive oil, salt, and pepper. Arrange the lemon slices on top. During the last 10 minutes of the chicken baking, transfer the broccolini to the oven and bake for 10 minutes. Discard the cooked lemon slices.

Prepare the Mizuna Salad:

  • Right before serving, toss the mizuna greens with a drizzle of extra virgin olive oil in a bowl.

To Serve:

  • Place the chicken thighs on the far side of a shallow bowl and pile the mizuna greens around. Arrange the broccolini and shaved carrots on top. If desired, drizzle a touch of extra virgin olive oil on top along with another sprinkle of salt and a crack of black pepper. Enjoy!


Calories: 158kcal | Carbohydrates: 6g | Protein: 14g | Fat: 9g | Sodium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin C: 16mg
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