Oven-Roasted Herb Chicken with Yukon Potatoes and Arugula Spinach Salad

Ingredients

For the Chicken and Potatoes:

- 4 bone-in, skin-on chicken thighs
- 4 medium Yukon Gold potatoes, cut into 1-inch cubes
- 1 large red onion, roughly chopped
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 4 garlic cloves, minced

For the Arugula Spinach Salad:

- 2 cups arugula leaves
- 2 cups baby spinach
- 2 tablespoons avocado oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper

Instructions

1. Preheat the Oven:
- Preheat your oven to 425°F (220°C). Ensure the oven rack is positioned in the center.

2. Prepare the Chicken and Potatoes:
- In a large mixing bowl, combine the olive oil, sea salt, seasoned salt, black pepper, and minced garlic. Mix well to form a marinade.
- Add the chicken thighs to the marinade, coating them thoroughly. Let them sit for about 10 minutes to absorb the flavors.
- Meanwhile, in a separate bowl, toss the Yukon Gold potatoes and red onion with a drizzle of olive oil, a pinch of sea salt, and black pepper.

3. Roast the Chicken and Potatoes:
- Arrange the marinated chicken thighs skin-side up and the seasoned potato cubes with onions on a large baking sheet, ensuring they’re in a single layer for even roasting.
- Place the baking sheet in the preheated oven and roast for 45 minutes, or until the chicken skin is crispy and the internal temperature of the chicken reaches 165°F (75°C). The potatoes should be golden and tender.

4. Prepare the Arugula Spinach Salad:
- While the chicken and potatoes roast, prepare your salad. In a large salad bowl, combine the arugula and baby spinach.
- In a small bowl, whisk together the avocado oil, lemon juice, sea salt, and black pepper. Drizzle this dressing over the salad greens and toss gently.

5. Assemble and Serve:
- Once the chicken and potatoes are done, remove them from the oven and let them rest for a few minutes.
- Serve the crispy chicken thighs alongside the roasted potatoes and onions, accompanied by the fresh arugula spinach salad.

Total Time

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT45M
45 minutes
- Total Time: PT60M
1 hour

Type of Dish

Dinner

Keywords

- Oven-roasted chicken
- Yukon Gold potatoes
- Arugula spinach salad
- Dinner recipe
- Easy gourmet
- Healthy meal
- Roasted vegetables
- Garlic chicken
- Comfort food
- Quick dinner

Recipe Yield

- Feeds 4 adults

Calories

- 1650 calories total (approximately 412.5 calories per serving)

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