Instructions
Step 1: Preheat the oven to 425°F (220°C).
Step 2: Pat the chicken thighs dry with paper towels and place them in a large bowl.
Step 3: Combine olive oil, paprika, garlic powder, onion powder, thyme, rosemary, salt, black pepper, and lemon juice in a small bowl.
Step 4: Rub the seasoning mixture evenly over the chicken thighs.
Step 5: Arrange the chicken on a parchment-lined baking sheet.
Step 6: Toss the quartered potatoes with olive oil, garlic powder, parsley, salt, and black pepper.
Step 7: Spread the potatoes around the chicken in a single layer.
Step 8: Roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and tender.
Step 9: Turn the potatoes halfway through cooking to ensure even browning.
Step 10: While the chicken and potatoes roast, combine the lettuce, cucumber, tomatoes, and red onion in a large bowl.
Step 11: In a small bowl, mix the sweet chili sauce, lime juice, and minced garlic until well combined.
Step 12: Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.
Step 13: Arrange the roasted chicken thigh, herb potatoes, and garden salad on serving plates.
Step 14: Serve the sweet chili sauce on the side as a dipping sauce.
Step 15: Garnish the chicken and potatoes with chopped fresh parsley before serving.
Storage and Reheating Tips
Store leftover chicken, potatoes, salad, and sauce 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.
The salad is best enjoyed fresh and should be stored without dressing.
Keep the sweet chili sauce refrigerated in a sealed container for up to 1 week.
For best texture, avoid microwaving the potatoes, as they may lose their crispness.
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