Roasted chicken with wild arugula, goat cheese and strawberries

Heat the oven to 425°F. In a small bowl, mix the paprika with 1 tablespoon oil and a pinch of salt and brush over the chicken skin. Put the chicken, skin side up, on a baking sheet and cook until the skin is well browned and the chicken is cooked through, about 20 minutes.

While the chicken cooks, rinse and dry the mint. Pick the leaves from the stems and tear the leaves into rough pieces. Cut the strawberries in half. Stir 2 tablespoons oil into the balsamic vinegar and season to taste with salt and pepper. In a salad bowl, combine the arugula, strawberries, and mint.

Put one chicken breast on each plate. Just before the serving. add the dressing to the salad and toss gently. Serve alongside the chicken and garnish with goat cheese.