Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken thighs dry and season generously with paprika, garlic powder, salt, and pepper on both sides.
Step 2: Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
Step 3: Flip the chicken and transfer the skillet to the oven. Roast for 15-20 minutes until the internal temperature reaches 165°F.
Step 4: While the chicken roasts, toss potato wedges with remaining olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy, stirring halfway through.
Step 5: Arrange fresh lettuce on a plate as your base. Top with cucumber slices, tomato slices, and shredded carrots to create a vibrant salad.
Step 6: Once everything is cooked, plate the crispy chicken thighs and roasted potato wedges alongside your fresh salad. Serve immediately and enjoy.
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 maintain freshness and crunchiness.
Reheat chicken and potatoes in a 350°F oven for 10-12 minutes to restore crispiness. Avoid using the microwave, as it will make them soggy. Assemble fresh salad right before serving for the best texture and flavor.
This dish is perfect for meal prep. Simply portion out the components and assemble fresh salads throughout the week for quick, satisfying meals.
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