Instructions
Step 1: Preheat your oven to 400°F. Pat the chicken thighs dry with paper towels and season generously with paprika, salt, and black pepper on both sides.
Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy.
Step 3: Flip the chicken, then transfer the skillet to the oven and bake for 20-25 minutes until the internal temperature reaches 165°F.
Step 4: While the chicken cooks, toss baby potatoes with 1 tbsp olive oil, salt, and pepper on a separate baking sheet. Roast alongside the chicken for 20-25 minutes until golden and tender.
Step 5: Combine lettuce, cherry tomatoes, and cucumber slices in a large bowl to create your fresh salad base.
Step 6: Assemble your plate by arranging the salad, roasted potatoes, and crispy chicken. Serve with your favorite dressing or sauce on the side.
Storage and Reheating Tips
Store leftover chicken and potatoes in separate airtight containers in the refrigerator for up to 3 days. Keep the salad components separate to prevent sogginess.
To reheat, place chicken and potatoes on a baking sheet and warm in a 350°F oven for 10-12 minutes until heated through. Assemble fresh salad just before serving.
This Ultimate Comfort Plate tastes best enjoyed fresh, but the components hold well for meal prep throughout the week.
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