Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken thigh dry and season generously with salt, black pepper, and paprika on all sides.
Step 2: Cut potatoes into bite-sized chunks, toss with olive oil, salt, pepper, and paprika, then spread on a baking sheet in a single layer.
Step 3: Place the seasoned chicken thigh on the same baking sheet with the potatoes, leaving space between them for even cooking.
Step 4: Roast for 30 to 35 minutes until the chicken skin is golden brown and the potatoes are crispy on the outside and tender inside.
Step 5: While everything roasts, prepare your fresh vegetables by chopping lettuce, halving the cherry tomatoes, and slicing the cucumber.
Step 6: Once cooked, remove the chicken and potatoes from the oven and let them rest for a few minutes.
Step 7: Arrange the fresh salad on a plate, top with the roasted chicken and crispy potatoes, then drizzle with your favorite dressing or sauce.
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 to prevent it from getting soggy.
To reheat, place the chicken and potatoes on a baking sheet at 350°F for about 10 minutes until warmed through. You can also use a skillet on medium heat for 5 to 7 minutes.
For best results, prepare the fresh salad components just before serving so they stay crisp and vibrant.
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