about 45 minutes
Crispy Baked Chicken with Blackberry Salad
8 bone in, skin on, chicken thighs
Sprinkle of salt, pepper, paprika & garlic granules
Drizzle of olive oil
4 c mixed salad greens
½ c flat leaf parsley, roughly chopped
1 c fresh blackberries (use blueberries if not available)
½ small onion, thinly sliced
½ c walnuts, roughly chopped
¼ c strawberry vinegar (any berry vinegar will do, or apple cider vinegar)
1/3 c olive oil
Fresh grated Asiago or Parmesan cheese to garnish
4 fresh basil leaves (optional), chiffonade, to garnish
Step by Step Instructions
Set oven to 350°.
Place chicken into a bowl, drizzle with olive oil and sprinkle with salt, pepper, garlic, and paprika. Mix well until chicken is evenly coated then place chicken onto a parchment lined baking sheet and pop it into the oven for 35 – 45 minutes until an internal temperature of 165° is reached.
Toss salad greens with parsley, walnuts, and onion, then pop the salad into the fridge until you are ready to serve.
Mix olive oil with strawberry vinegar and set aside.
When chicken is done serve 2 thighs to each of 4 plates.
Serve the salad alongside and drizzle with dressing. Top with blackberries, fresh basil, and fresh grated Parmesan – then sit down and enjoy this quick and delicious dinner!