about 45 min
Salt and Pepper Chicken with Fresh Greens
- 8 bone in, skin on chicken thighs
- 4 c fresh salad greens
- 1 c watermelon, cubed
- 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
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).
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!).
When chicken is done use tongs to place two thighs on each plate – your simple and nutritious dinner is ready to go!