Crispy Chicken Thighs with Spinach-and-Pea Potato Salad

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Crispy Chicken Thighs with Spinach-and-Pea Potato Salad Recipe

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 

Sneak another veg into the potatoes with our green dressing that has peas and spinach. This recipe's a time-saver, too: A quick sear and a sprinkle of panko cuts prep and cook time in half compared to breading and baking. Serve with Chili-Lime Corn.


Serves 4 (serving size: 1 chicken thigh and about 1 cup potato salad)


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4 (5-oz.) skin-on, bone-in chicken thighs
3 tablespoons canola mayonnaise, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons whole-wheat panko (Japanese breadcrumbs)
2 teaspoons chopped fresh thyme, divided
1 pound halved baby Yukon Gold potatoes
1 cup frozen green peas
1 1/2 cups fresh spinach
1 tablespoon white wine vinegar
2 garlic cloves


1. Preheat oven to 400°F.

2. Heat a large ovenproof skillet over medium-high heat. Rub chicken thighs with 1 tablespoon mayonnaise; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken, skin side down, to pan; cook 3 minutes. Turn; top evenly with panko and 1 teaspoon thyme. Place pan in oven. Bake at 400°F for 12 minutes or until chicken is done.

3. Place potatoes in a sauce­pan filled with water. Bring to a boil; cook 8 minutes or until tender. Place potatoes in a large bowl. Return water to a boil. Add peas; cook 2 minutes. Add spinach; cook 30 seconds. Drain; rinse under cold water. Drain.

4. Place remaining 2 tablespoons mayonnaise, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, two-thirds of spinach mixture, vinegar, and garlic in a food processor; process until smooth. Add remaining 1 teaspoon thyme, remaining one-third of spinach mixture, and mayonnaise mixture to potatoes; toss. Serve with chicken thighs.

Created date

June 2016

Nutritional Information

Calories 336
Fat 15.5 g
Satfat 3.4 g
Monofat 7 g
Polyfat 3.6 g
Protein 23 g
Carbohydrate 26 g
Fiber 5 g
Cholesterol 112 mg
Iron 2 mg
Sodium 440 mg
Calcium 32 mg
Sugars 3 g
Est. Added Sugars 0 g