Chicken Thighs with spinach and pea potato salad

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.