Roast Chicken with Potato and Salad
A simple, satisfying sheet-pan dinner: juicy roasted chicken thighs and crispy potatoes, served with a fresh arugula and tomato salad dressed in lemon and olive oil.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 32g
Ingredients
- 4 whole chicken thighs
- 1.5 lb potatoes
- 4 cups arugula
- 1 cup cherry tomatoes
- 3 whole green onions
- 3 tbsp olive oil
- 1 whole lemon
- 1 tsp salt
Instructions
- 1
Preheat oven to 425°F. Cut 1.5 lb potatoes into 1-inch chunks. Toss with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet.
- 2
Roast potatoes for 15 minutes, until they start to brown at edges. Meanwhile, pat 4 chicken thighs dry and season with remaining 1/2 tsp salt.
- 3
Remove sheet from oven, push potatoes to one side, place chicken thighs skin-side up on the other side. Roast 25-30 minutes, until chicken is golden and juices run clear (internal temp 165°F).
- 4
While chicken roasts, make salad: in a large bowl, combine 4 cups arugula, 1 cup halved cherry tomatoes, and 3 sliced green onions.
- 5
Whisk together 2 tbsp olive oil and juice of 1 lemon. Pour over salad and toss to coat.
- 6
Let chicken rest 5 minutes. Serve chicken and potatoes with salad on the side.
Tools you’ll need
- baking sheet
- large bowl
- knife
- cutting board
- whisk
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