Instructions
Step 1: Preheat your oven to 400 degrees Fahrenheit. Pat the chicken dry with paper towels and season generously with salt, pepper, minced garlic, and fresh herbs on both sides.
Step 2: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 4-5 minutes until golden, then flip and sear for another 3 minutes.
Step 3: In a bowl, toss the diced potatoes with 2 tablespoons olive oil, chopped garlic, salt, pepper, and fresh herbs. Scatter the potatoes around the chicken in the skillet.
Step 4: Transfer the skillet to the oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are golden and crispy.
Step 5: While the chicken cooks, prepare your salad. Toss mixed greens, cucumber, red pepper, yellow pepper, and onion in a large bowl.
Step 6: Once the chicken is done, drizzle the salad with a splash of olive oil and season with salt and pepper. Plate everything together, adding optional chili flakes to the potatoes if desired.
Storage and Reheating Tips
Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Keep the salad separate in its own container to prevent wilting.
Reheat the chicken and potatoes in a 350 degree Fahrenheit oven for about 10-12 minutes until warmed through. For a quicker option, microwave in 1-minute intervals, checking for even heating.
The salad is best enjoyed fresh, but if you must store it, keep the greens and vegetables separate from any dressing and combine just before eating.
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