Preparation:

Thaw marinated chicken. Thaw bread (if frozen).
Pre-heat oven to 400 degrees.
Place thawed chicken and marinade juices in a 13x9-inch baking dish.
Bake for 35-45 minutes, until chicken is cooked through.
Put bread in the oven for the last 5-10 minutes to warm.
Assemble salad: cranberries, feta, pecans and spinach. Toss with vinaigrette.
Put chicken in a serving dish and sprinkle with lemon zest and chopped parsley.
Serve chicken with salad with bread.

Roasted Chicken with Balsamic Vinaigrette Recipe

(from Giada de Laurentiis)

Ingredients:

* 1/2 cup balsamic vinegar

* 1/4 cup Dijon mustard

* 1/4 cup fresh lemon juice (from about 1 lemon)

* 3 garlic cloves, minced

* 1/2 cup olive oil

* 1 tsp salt

* 1 tsp freshly ground black pepper

* 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for

another use) [I usually just use boneless chicken breasts.]

* 1 teaspoon grated lemon zest

* 1 tablespoon chopped flat-leaf parsley

Directions:

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. [You can freeze the marinated chicken at this point. Then, thaw in the refrigerator.] Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces in a large baking dish. Roast until the chicken is just cooked through, about 30-45 minutes. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter.

[I usually don’t do this part because of the extra hassle—and because the chicken tends to have plenty of flavor without the extra sauce.] Carefully pour the cooking liquid into a small, heavy saucepan and spoon off excess oil from atop cooking liquid. Boil until liquid reduces by about half and thickens slightly, about 8 minutes.

Sprinkle the lemon zest and parsley over the chicken, and serve.