Green Onion Grilled Chicken and Roasted Vegetable Salad

I love grilled chicken with the skin on and bones in-- it's super moist and I love the crunchy skin! I got the idea for this salad after reading an article in Better Homes and Gardens. You can use whatever vegetables you like, although I suggest not omitting the tomatoes. My recipe serves two.  Double if you are cooking for more.

Green Onion Grilled Chicken
Ingredients:

• 2 whole chicken legs (thigh+drumstick)
• 1 Tbsp. dijon mustard
• 1/2 cup chopped green onion
• 2 Tbsp. extra virgin olive oil
• Salt and Pepper

Directions:

1. Place the chicken in a shallow glass dish. Add the green onion, mustard, olive oil, salt, and pepper. Massage the chicken with the marinade until everything is combined well and the chicken is coated. Let marinate in the refrigerator for 4-8 hours.
2. Preheat the grill to a medium heat and grill the chicken about 20 minutes per side. Remove from the grill and let it rest for 5-10 minutes before eating.

Roasted Vegetable Salad
Ingredients:

• 1 1/2 cups baguette, cut into 3/4inch cubes
• 1 cup whole cherry tomatoes
• 1 zucchini, cut into 3/4inch thick half-moons
• 2 cloves garlic, minced
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. balsamic vinegar
• Salt and Pepper

Directions:

1. Preheat the oven to 375 degrees.
2. In an oven-safe glass dish, combine the bread, tomatoes, and zucchini. Add the olive oil, garlic, and salt and pepper. Mix around until everything is coated well.
3. Bake the dish for 20 minutes. Remove from the oven and add the balsamic vinegar. Mix until everything is coated. Place the dish back in the oven for 5 more minutes.
4. Remove from the oven and serve! 

You can do any other vegetables with this side dish. Try yellow squash, eggplant, onions, or asparagus. You can also top with shaved Parmesan or feta cheese.