Roasted Chicken Thighs with Potato Wedges and Salad

Instructions

Step 1: Preheat the oven to 400°F (200°C).

Step 2: In a large bowl, combine olive oil, paprika, garlic powder, onion powder, dried parsley, salt, black pepper, chili powder, and lemon juice.

Step 3: Add the chicken thighs and coat them evenly with the seasoning mixture.

Step 4: Arrange the chicken thighs on a baking tray lined with parchment paper.

Step 5: In another bowl, toss the potato wedges with olive oil, dried oregano, salt, and black pepper.

Step 6: Place the potato wedges on the baking tray beside the chicken.

Step 7: Roast for 35–40 minutes, turning the potato wedges halfway through, until the chicken is golden brown and fully cooked.

Step 8: Prepare the salad by combining chopped lettuce, cucumber slices, tomato wedges, and shredded carrot in a bowl.

Step 9: Drizzle the salad with olive oil and lemon juice, then season lightly with salt and black pepper.

Step 10: Serve the roasted chicken thighs with crispy potato wedges and fresh salad while hot.

Storage and Reheating Tips

Store leftover chicken thighs, potato wedges, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the chicken and potato wedges in an oven or air fryer at 375°F (190°C) for 8–10 minutes until heated through and crispy.

Fresh salad is best prepared just before serving to maintain its crunch and freshness.