Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. In a small bowl, combine olive oil, garlic powder, onion powder, parsley, thyme, paprika, salt, black pepper, and lemon juice.
Step 3. Rub the seasoning mixture evenly over the chicken thighs.
Step 4. Arrange the chicken on a baking sheet lined with parchment paper.
Step 5. In a large bowl, toss the potato chunks with olive oil, garlic powder, parsley, salt, and black pepper.
Step 6. Spread the potatoes around the chicken in a single layer.
Step 7. Roast for 40 to 45 minutes, turning the potatoes halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown.
Step 8. While the chicken cooks, prepare the salad by combining lettuce, cucumber, tomatoes, and red onion in a large bowl.
Step 9. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Step 10. Drizzle the dressing over the salad and toss gently to combine.
Step 11. In another small bowl, stir together the sweet chili sauce, minced garlic, and lemon juice.
Step 12. Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.
Step 13. Arrange the roasted potatoes, chicken, and fresh salad on serving plates.
Step 14. Serve with the sweet chili dipping sauce on the side.
Step 15. Enjoy immediately while the chicken and potatoes are warm.
Storage and Reheating Tips
Store leftover chicken, potatoes, salad, and sauce separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
Warm the roasted potatoes in an oven or air fryer at 400°F (200°C) for 5 to 7 minutes to restore crispness.
Keep the salad chilled and store the dressing separately until serving.
The sweet chili sauce can be refrigerated in a sealed container for up to 1 week.
Continue on the next page