Créé avec l’IA
Baked Chicken Thighs with Garlic Potato Wedges and Soy Salad
50 min 334 kcal par portion Facile
Ingrédients
4 Portions
- boneless skinless chicken thighs400 g
- baby potatoes400 g
- garlic oil2 tbsp
- mixed salad greens80 g
- soy sauce1 tbsp
- vinegar1 tbsp
- salt1 tsp
Instructions
- 1
Preheat your oven to 200°C (400°F).
- 2
Wash the baby potatoes and cut them into wedges. Place them in a large bowl.
- 3
Add 1 tablespoon of garlic oil and 1/2 teaspoon of salt to the potatoes. Toss well to coat evenly.
- 4
Arrange the potato wedges on one side of a baking tray lined with parchment paper.
- 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
Arrange the chicken thighs on the other side of the baking tray.
- 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
While the chicken and potatoes are baking, prepare the salad. In a small bowl, whisk together the soy sauce and vinegar.
- 9
