Baked Chicken Thighs with Warm Bread Salad
Lemon garlic butter chicken thighs are baked on top of bread cubes to create delicious croutons to enjoy with salad.
Ingredients
- ½ loaf sourdough bread
- 1 tablespoon butter
- 2 lbs. chicken thighs bone-in or boneless
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
Calories: 752kcalCarbohydrates: 40gProtein: 31gFat: 52gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 176mgSodium: 1135mgPotassium: 502mgFiber: 2gSugar: 6gVitamin A: 1260IUVitamin C: 17mgCalcium: 66mgIron: 4mg