Instructions
Step 1: Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).
Step 2: Pat the chicken thighs dry with paper towels, then place them on a baking sheet lined with parchment paper.
Step 3: In a small bowl, mix together the olive oil, paprika, garlic powder, chili flakes, salt, and pepper.
Step 4: Brush the chicken thighs generously with the spice mixture, coating both sides evenly.
Step 5: On the same baking sheet, toss the potato wedges with the remaining spice mixture and arrange them around the chicken.
Step 6: Roast everything for 30 to 35 minutes until the chicken skin is golden brown and crispy, and the potatoes are tender inside with caramelized edges.
Step 7: While the chicken and potatoes roast, prepare your salad by combining the chopped lettuce, cucumber slices, tomato slices, and shredded carrots in a large bowl.
Step 8: Drizzle the salad with mayo or your preferred light dressing and toss gently to combine.
Step 9: Remove the baking sheet from the oven and let cool for 2 minutes.
Step 10: Plate your meal by arranging the roasted chicken and potatoes on one side, and the fresh salad on the other side of your plate.
Step 11: Serve immediately and enjoy your restaurant-quality meal at home.
Storage and Reheating Tips
Store any leftover roasted chicken and potatoes in an airtight container in the refrigerator for up to 3 days. The salad is best consumed fresh, but you can store the components separately and assemble it just before eating.
To reheat, place the chicken and potatoes on a baking sheet and warm in a 160 degree Celsius (325 degree Fahrenheit) oven for about 10 minutes until heated through. This helps maintain their crispy exterior.
For meal prep, you can roast the chicken and potatoes ahead of time and store them separately from the fresh salad ingredients. Simply assemble and enjoy whenever you’re ready for a quick, nutritious meal.
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