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Baked Chicken Thighs with Warm Bread Salad

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Author: Amy

Ingredients

Lemon Garlic Herb Butter

  • 4 tablespoons butter
  • 1 tablespoon fresh thyme leaves
  • 4 garlic cloves minced
  • zest of one lemon
  • 1 teaspoon salt

Salad Ingredients

  • 5 cups mixed salad greens
  • 2 green onions chopped

Lemon Dijon Salad Dressing

  • 2 tablespoons apple cider vinegar
  • juice of one lemon
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • ¼ cup olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 475°F (246°C). Use 1 tablespoon of butter to grease the bottom of your roasting pan. Slice sourdough bread into 1" cubes and spread them evenly in the bottom of the pan.
  • Combine the lemon thyme butter ingredients into a bowl and mix until well combined. Loosen the skin of the chicken and rub the lemon thyme butter under the skin. Place the chicken pieces over the cubed sourdough bread.
  • Bake for 45-50 minutes or until the internal temperature is 165°F (74°C). Remove from the oven and place the chicken pieces on a serving platter to rest. Use a spatula to loosen the bread from the pan and toss in the juices.
  • Combine the dressing ingredients in a small bowl and whisk to emulsify the oil and vinegar. Toss the dressing, bread cubes, green onions and arugula in a large mixing bowl. Serve on the side with the roasted chicken thighs.
Nutrition Facts
Baked Chicken Thighs with Warm Bread Salad
Amount Per Serving
Calories 752 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 23g
Cholesterol 176mg59%
Sodium 1135mg49%
Potassium 502mg14%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 6g7%
Protein 31g62%
Vitamin A 1260IU25%
Vitamin C 17mg21%
Calcium 66mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.