Instructions
Step 1: Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels, then season generously with salt, black pepper, paprika, minced garlic, and dried herbs on both sides.
Step 2: Toss the potato wedges in a bowl with 1 tbsp of olive oil, salt, and pepper. Spread them on one side of a baking sheet.
Step 3: Place the seasoned chicken thighs skin-side up on the other side of the baking sheet, drizzling with the remaining olive oil. Roast for 30-35 minutes until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).
Step 4: While everything roasts, prepare your salad base by arranging the lettuce mix in your container. Top with cucumber slices, tomato slices, and shredded carrots.
Step 5: Once the chicken and potatoes are done, let them cool for a few minutes, then carefully arrange them on the plate alongside the fresh salad.
Storage and Reheating Tips
Store the chicken and potatoes in an airtight container for up to 3 days in the refrigerator. Keep the fresh salad in a separate container to prevent sogginess.
To reheat, place the chicken and potatoes in a 350°F oven for 10-12 minutes until warmed through. You can also reheat them in the microwave for 2-3 minutes, though the oven preserves crispiness better.
Add your fresh salad components just before eating for the best crunch and flavor. This plate tastes wonderful both warm and at room temperature, making it perfect for busy days.
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