Chicken Thighs with spinach and pea potato salad
Recipe: #41439
August 16, 2023
Categories: Chicken, Peas, Potatoes Oven Bake, Bone-in Pieces, Chicken Dinner, more
"A complete meal just needs corn or another vegetable to round out the meal. Recipe source: Cooking Light (August 2016)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (291 g)
- Calories 225.8
- Total Fat - 5.8 g
- Saturated Fat - 1.4 g
- Cholesterol - 24.8 mg
- Sodium - 569.7 mg
- Total Carbohydrate - 31.1 g
- Dietary Fiber - 5.4 g
- Sugars - 4.1 g
- Protein - 12.8 g
- Calcium - 52.1 mg
- Iron - 2.7 mg
- Vitamin C - 15.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Over medium high heat heat a skillet.
Step 3
Rub each chicken thigh with 1 tablespoon mayonnaise and then sprinkle with 1/4 teaspoon slat, 1/4 teaspoon pepper. Spray pan with cooking spray and then add the chicken skin-side down to pan and cook for 3-5 minutes; turn and sprinkle with panko and 1 teaspoon thyme. Place pan in oven and bake for 12-15 minutes or until done.
Step 4
In a saucepan filled with water over medium high heat, add potatoes and then bring to a boil; boil potatoes for 8-10 minutes or until tender; take potatoes out with a slotted spoon placing potatoes in a bowl. Return water to a boil and add peas cooking only a few minutes and then add the spinach, cooking an additional 30 seconds to a minute; drain; rinse under could water and drain again.
Step 5
Using a food processor place 2 tablespoons mayonnaise, 1/4 teaspoon salt,1/4 teaspoon pepper and 2/3 of the spinach mixture, vinegar and garlic; process until smooth. Add 1 teaspoon thyme, 1/3 of the spinach mixture and the mayonnaise mixture to potatoes; toss. serve with chicken thighs.
Tips
No special items needed.
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