Ready In:

about 45 minutes

Good For:


Salt and Pepper Chicken with Fresh Greens

  • 8 bone in, skin on chicken thighs
  • 4 c fresh salad greens
  • 1 c watermelon cubes or slices of cherry tomatoes
  • 1/3 English cucumber, cubed
  • ¼ small red onion cut into thin slices
  • Olive oil
  • Berry or Apple Cider vinegar
  • Salt and Pepper





Step by Step Instructions

Step 1

Set oven to 350°. Place chicken in a large bowl and drizzle with olive oil and a good sprinkle of salt and pepper. Mix with a spatula until chicken is evenly coated then scoop chicken onto a parchment lined baking sheet and pop it into the oven for about 45 minutes or until chicken is golden and crispy, and cooked to an internal temperature of 165° (time will vary depending on the size of the thighs).

Step 2

When chicken is almost done share the salad greens over 4 plates. Scatter watermelon (or tomato), cucumber, and onions over each salad and drizzle with olive oil and your choice of vinegar (I used Pear & Anise which was fantastic!).

Step 3

When chicken is done use tongs to place two thighs on each plate – your simple and nutritious dinner is ready to go!

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