Garlic Herb Chicken Plate with Roasted Potatoes & Fresh Salad

Instructions

Step 1: Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels and place them on a baking sheet.

Step 2: In a small bowl, combine garlic powder, paprika, Italian seasoning, black pepper, and salt. Rub the chicken thighs with 2 tbsp olive oil, then coat generously with the spice mixture on both sides.

Step 3: On the same baking sheet, toss the chopped potatoes with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp paprika, and salt and pepper. Arrange the potatoes around the chicken.

Step 4: Roast everything together for 35-40 minutes until the chicken skin is golden and crispy and the potatoes are tender and golden brown.

Step 5: While the chicken and potatoes cook, prepare the salad. Combine romaine lettuce, cucumber, tomatoes, and red onion in a large bowl.

Step 6: Dress the salad with 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt and pepper. Toss gently to combine.

Step 7: Once everything is cooked, plate the chicken thigh on top of the roasted potatoes and fresh salad. Serve with sweet chili sauce on the side for dipping.

Storage and Reheating Tips

Store leftover chicken, potatoes, and salad in separate airtight containers in the refrigerator for up to 3 days. The salad is best enjoyed fresh, so store it separately without dressing.

Reheat the chicken and potatoes together in a 350°F oven for about 10-15 minutes until warmed through. You can also reheat individual portions in the microwave for 2-3 minutes.

For meal prep, you can cook the chicken and potatoes ahead and refrigerate them. Simply assemble with fresh greens and dressing when ready to eat.