Baked Chicken Thighs with Garlic Potato Wedges and Soy Salad

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Wash the baby potatoes and cut them into wedges. Place them in a large bowl.

3. 3

   Add 1 tablespoon of garlic oil and 1/2 teaspoon of salt to the potatoes. Toss well to coat evenly.

4. 4

   Arrange the potato wedges on one side of a baking tray lined with parchment paper.

5. 5

   Pat the chicken thighs dry with paper towels. Place them in the same bowl and add the remaining 1 tablespoon of garlic oil and 1/2 teaspoon of salt. Toss to coat.

6. 6

   Arrange the chicken thighs on the other side of the baking tray.

7. 7

   Bake in the preheated oven for 30-35 minutes, turning the potatoes and chicken halfway through, until the chicken is cooked through and the potatoes are golden and crispy.

8. 8

   While the chicken and potatoes are baking, prepare the salad. In a small bowl, whisk together the soy sauce and vinegar.

9. 9

   Place the mixed salad greens in a serving bowl. Drizzle the soy-vinegar dressing over the greens and toss gently to combine.

10. 10

    Once the chicken and potatoes are done, remove them from the oven and let them rest for a few minutes.

11. 11

    Serve the baked chicken thighs with garlic potato wedges and the soy salad on the side. Enjoy your meal!