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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 Duska


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


  • 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.