Donovan's cooking tonight: Balsamic roasted chicken salad. Basically, you roast bone-in, skin-on chicken breasts with olive oil, balsamic vinegar, salt, pepper and thyme for like half an hour (the good part here is that you can do other stuff while it's roasting). Let it rest for like 10 minutes, pull the meat off the bones and serve over a salad of baby greens with balsamic vinaigrette. It's also good over rice with fennel.