Crispy Chicken Thighs With Spinach-And-Pea Potato Salad Recipe

Name: Crispy Chicken Thighs With Spinach-And-Pea Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (5-oz.) skin-on, bone-in chicken thighs; 3 tablespoons canola mayonnaise, divided; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; Cooking spray; 2 tablespoons whole-wheat panko (Japanese breadcrumbs); 2 teaspoons chopped fresh thyme, divided; 1 pound halved baby Yukon Gold potatoes; 1 cup frozen green peas; 1 1/2 cups fresh spinach; 1 tablespoon white wine vinegar; 2 garlic cloves

Servings: persons

4 (5-oz.) skin-on, bone-in chicken thighs
3 tablespoons canola mayonnaise, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons whole-wheat panko (Japanese breadcrumbs)
2 teaspoons chopped fresh thyme, divided
1 pound halved baby Yukon Gold potatoes
1 cup frozen green peas
1 1/2 cups fresh spinach
1 tablespoon white wine vinegar
2 garlic cloves

1
Preheat oven to 400u00b0F.
2
Heat a large ovenproof skillet over medium-high heat. Rub chicken thighs with 1 tablespoon mayonnaise; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken, skin side down, to pan; cook 3 minutes. Turn; top evenly with panko and 1 teaspoon thyme. Place pan in oven. Bake at 400u00b0F for 12 minutes or until chicken is done.
3
Place potatoes in a sauce-pan filled with water. Bring to a boil; cook 8 minutes or until tender. Place potatoes in a large bowl. Return water to a boil. Add peas; cook 2 minutes. Add spinach; cook 30 seconds. Drain; rinse under cold water. Drain.
4
Place remaining 2 tablespoons mayonnaise, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, two-thirds of spinach mixture, vinegar, and garlic in a food processor; process until smooth. Add remaining 1 teaspoon thyme, remaining one-third of spinach mixture, and mayonnaise mixture to potatoes; toss. Serve with chicken thighs.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (5-oz.) skin-on, bone-in chicken thighs, 3 tablespoons canola mayonnaise, divided, 1/2 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Crispy Chicken Thighs With Spinach-And-Pea Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crispy Chicken Thighs With Spinach-And-Pea Potato Salad

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