Herb Roasted Chicken Thighs

with Sweet Potato & Spinach Salad

  • Gluten Free
  • Paleo
  • High Protein
  • Meat
  • Chicken

In this recipe, a riff on a classic warm spinach salad with hearty sweet potatoes and a honey-mustard dressing. Served with herb roasted chicken.

Nutrition Per Portion

  • 809 Calories | 
  • 73.9g Carbohydrates | 
  • 31.6g Fat | 
  • 10.1g Fibre | 
  • 54.7g Protein | 
  • 29.7g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and chop the sweet potato and red onion.

  • 3.5 min

    Place the sweet potato on a baking tray, drizzle with olive oil and season well with salt and pepper.

  • 4.5 min

    Roast the sweet potato until easily pierced with a fork. (15mins)

  • 5.0 min

    Mix together in a bowl, the balsamic vinegar, wholegrain mustard and honey.

  • 6.5 min

    Rub the basil, thyme and paprika over the chicken thighs. Season with salt and pepper.

  • 8.0 min

    Heat the olive oil in a pan over high heat.

  • 9.5 min

    Add the chicken, skin side down, to the frying pan and cook until the skin is crisp and golden.

  • 11.5 min

    Turn the chicken and cook until the underside is cooked and golden.

  • 13.0 min

    Transfer the chicken to the baking tray and place in the oven to roast along with the red onion until cooked through. (7-10mins)

  • 20.0 min

    Remove the chicken, sweet potato and onion from the oven, when the chicken is cooked through.

  • 21.0 min

    Distribute the chicken among the serving plates.

  • 22.0 min

    Place the roasted sweet potato and red onion into a bowl and toss

  • 23.0 min

    Add the baby spinach and drizzle with the balsamic mixture.

  • 24.0 min

    Distribute the warm squash and spinach salad among plates and serve.

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  • Ingredients

    Chicken Thighs (Skin On)

    Paprika

    Dried Basil/Thyme

    Sweet Potato, chopped

    Baby Spinach

    Olive Oil

    Red Onion, chopped

    Balsamic Vinegar

    Wholegrain Mustard

    Honey

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