Chicken Thighs with spinach and pea potato salad
Created by ellie on August 16, 2023
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #41439
Ingredients
- 4 (5 ounce) chicken-thighs, bone-in
- 3 tablespoons mayonnaise, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper, divided
- Cooking spray
- 2 tablespoons panko (breadcrumbs)
- 2 teaspoons thyme, fresh and chopped, divided
- 1 pound baby potatoes, halved
- 1 pound frozen green peas
- 1 1/2 cups spinach, fresh
- 1 tablespoon white wine vinegar
- 2 garlic cloves
How to Make
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Step 1: Preheat oven to 400 degrees F.
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Step 2: Over medium high heat heat a skillet.
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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.
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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.
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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.