Roasted Chicken with Salad and Dijon Vinaigrette

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Chicken:

1/4 cup Dijon mustard

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh rosemary

1 tablespoon fresh thyme leaves

Zest of 1 lemon

4 bone-in, skin-on chicken breasts (about 2 pounds)

Kosher salt and freshly ground black pepper

Vinaigrette:

2 tablespoons red wine vinegar

2 tablespoons finely minced shallots

1 tablespoon Dijon mustard

2 teaspoons minced fresh tarragon

2 tablespoons extra-virgin olive oil

2 heads Bibb lettuce, interior lighter leaves only (about 6 cups; reserve the outer leaves for another use)

Kosher salt and freshly ground black pepper

Crusty bread, for serving