Emmanuel Duverneau

For the chicken: Mix chicken with paprika, garlic powder, onion powder, Lawry’s seasoned pepper, Lawry’s seasoned salt, oregano, dried parsley flakes, and olive oil. Place skin side down in a cast iron skillet and bake at 375°F (190°C) for 25 minutes. Flip over and cook for an additional 15-20 minutes until the internal temperature reaches 165°F (74°C) and the skin is crispy.

For the salad: Lay out arugula on a large plate or platter. In a medium bowl, combine cherry tomatoes (cut in half), mozzarella balls, thinly sliced basil, 1 Tbsp olive oil, and minced garlic. Season to taste with salt and pepper. Pour the tomato and mozzarella mixture over the arugula, drizzle with balsamic glaze, and enjoy.