Instructions
Step 1: Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
Step 2: In a small bowl, mix together the minced garlic, paprika, dried oregano, and dried thyme. Rub this herb mixture all over the chicken thighs, making sure to coat evenly.
Step 3: Arrange the potato wedges on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Place them on one side of the sheet.
Step 4: Place the seasoned chicken thighs skin-side up on the other side of the same baking sheet. Drizzle with the remaining 1 tbsp of olive oil.
Step 5: Roast everything in the preheated oven for 35 to 40 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F. The potato wedges should be golden brown and tender.
Step 6: While the chicken and potatoes roast, prepare the fresh garden salad. In a large bowl, combine the chopped lettuce, sliced cucumber, chopped tomato, red onion slices, and shredded carrots.
Step 7: Dress the salad with your chosen salad dressing just before serving, tossing gently to combine.
Step 8: Remove the baking sheet from the oven and let rest for 5 minutes. Plate the chicken, potato wedges, and fresh salad together and serve immediately.
Storage and Reheating Tips
Store leftover roasted chicken and potato wedges in separate airtight containers in the refrigerator for up to 3 days. Keep the salad separate and dress it fresh when ready to eat for the best texture and taste.
Reheat the chicken and potatoes in a 350°F oven for about 15 minutes until warmed through. For a quicker option, microwave them in short 30-second intervals, checking for even warmth.
You can also enjoy the leftover chicken cold in salads or sandwiches the next day for a quick lunch. The potato wedges are wonderful reheated and even taste great cold as a snack.
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