Instructions
Step 1: Preheat your oven to 400 degrees Fahrenheit and pat your chicken thigh dry with paper towels.
Step 2: In a large bowl, toss cubed potatoes and chopped carrots with olive oil, salt, pepper, and your favorite herbs like rosemary or thyme.
Step 3: Spread the potato and carrot mixture on a sheet pan, creating space in the center for the chicken thigh.
Step 4: Place the chicken thigh on the pan, season it generously with salt, pepper, and herbs, then roast everything together for 35 to 40 minutes until the chicken is golden and cooked through.
Step 5: While the chicken roasts, prepare your fresh salad by arranging lettuce leaves on a plate, then topping with sliced cucumber, cherry tomatoes, and a generous portion of coleslaw.
Step 6: Once everything is cooked and golden, plate your roasted chicken and vegetables alongside your fresh salad and enjoy.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Keep the salad separate from the roasted items to prevent it from becoming soggy.
To reheat, place the roasted chicken and vegetables on a baking sheet at 350 degrees Fahrenheit for about 10 minutes until warmed through. You can also enjoy the chicken cold the next day with fresh salad for a light lunch.
The coleslaw stays fresh for up to four days when stored properly, making it a great make-ahead component for this meal.
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