Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a bowl, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Step 3. Rub the seasoning mixture all over the chicken thighs.
Step 4. Place the chicken thighs on one side of a large baking sheet.
Step 5. Toss the potato chunks with olive oil, paprika, garlic powder, salt, and black pepper.
Step 6. Arrange the potatoes on the other side of the baking sheet in a single layer.
Step 7. Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
Step 8. Turn the potatoes halfway through cooking for even browning.
Step 9. While the chicken and potatoes are roasting, prepare the salad by combining the lettuce, cucumber, and cherry tomatoes in a large bowl.
Step 10. Season the salad lightly with salt and black pepper.
Step 11. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth.
Step 12. Remove the chicken and potatoes from the oven and let the chicken rest for 5 minutes.
Step 13. Arrange the roasted chicken thigh, crispy potatoes, and garden salad on serving plates.
Step 14. Serve with the honey mustard dressing on the side or drizzled over the salad.
Storage and Reheating Tips
Store leftover chicken, potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.
Keep the honey mustard dressing refrigerated in a sealed container for up to 1 week.
Reheat the chicken and potatoes in a 375°F (190°C) oven for 10–15 minutes or until heated through.
Avoid reheating the salad; prepare or serve it fresh for the best texture.
Leftover chicken can be sliced and added to wraps, sandwiches, or salads for easy meals.
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