Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a large bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, pepper, and lemon juice.
Step 3: Add the chicken thighs and coat thoroughly with the seasoning mixture. Let marinate for at least 20 minutes.
Step 4: In another bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
Step 5: Arrange the potatoes on a baking sheet in a single layer.
Step 6: Place the chicken thighs on a separate baking sheet or oven-safe rack.
Step 7: Roast the potatoes for 35–40 minutes, turning halfway through, until golden brown and crispy.
Step 8: Roast the chicken for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is nicely browned.
Step 9: For extra char, broil the chicken for 2–3 minutes at the end of cooking.
Step 10: While the chicken and potatoes cook, combine the lettuce, cucumber, tomatoes, and carrots in a large bowl.
Step 11: Whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper to make the dressing.
Step 12: Pour the dressing over the salad and toss gently until evenly coated.
Step 13: Allow the chicken to rest for 5 minutes after cooking.
Step 14: Serve the grilled-style chicken with roasted potato wedges and a side of fresh garden salad.
Storage and Reheating Tips
Store the chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or until heated through and crisp.
The salad is best eaten fresh, but the vegetables can be stored undressed for up to 2 days.
Avoid reheating the salad, as it will lose its crisp texture.
For meal prep, keep the dressing in a separate container and add it just before serving.
Continue on the next page