Crispy Chicken Thighs With Spinach-And-Pea Potato S

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Crispy Chicken Thighs With Spinach-And-Pea Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions