Chicken Thighs with spinach and pea potato salad

Prep Time
Cook Time
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Recipe: #41439

August 16, 2023

"A complete meal just needs corn or another vegetable to round out the meal. Recipe source: Cooking Light (August 2016)"

Original is 4 servings


  • 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.


No special items needed.

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