Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Pat the chicken thighs dry with paper towels.
Step 3: In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, salt, black pepper, and cayenne pepper.
Step 4: Rub the chicken thighs with olive oil and coat evenly with the seasoning mixture.
Step 5: Place the chicken thighs skin-side up on a baking sheet or roasting pan.
Step 6: In a large bowl, toss the baby potatoes with olive oil, garlic powder, rosemary, salt, and black pepper.
Step 7: Arrange the potatoes around the chicken or on a separate baking sheet.
Step 8: Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
Step 9: Stir the potatoes halfway through cooking to ensure even browning.
Step 10: While the chicken and potatoes roast, combine the lettuce, cucumber, cherry tomatoes, and parsley in a large bowl.
Step 11: In a small bowl, whisk together mayonnaise, sour cream, ketchup, lemon juice, paprika, garlic powder, salt, and black pepper until smooth.
Step 12: Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.
Step 13: Serve the roasted chicken thighs with the herb potatoes, fresh garden salad, and creamy dressing on the side.
Storage and Reheating Tips
Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 4 days.
Keep the salad and dressing refrigerated separately to maintain freshness.
Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or until heated through and crispy.
The chicken can also be reheated in an air fryer at 350°F (175°C) for 5–7 minutes.
Avoid freezing the salad, as the vegetables will lose their crisp texture after thawing.
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