I was going through some old recipes I had saved a long while ago to my Google Drive, and this gem popped up. The kids devoured the chicken and potatoes, but didn't fancy the corn salad which I totally expected. Personally, that was my favorite part and the potatoes were a close second. Whichever part of this dish you whip up, Enjoy!
GREEN SALSA CHICKEN
INGREDIENTS 1(16-oz.) Jar Salsa Verde 1 lb. Chicken Thighs 1 tbsp. Olive Oil Kosher salt Freshly ground black pepper 1 tsp. Garlic Powder 1 1/2 c. Shredded Monterrey Jack Lime Wedges Fresh Cilantro, for garnish Cooked White Rice, (Optional, for serving)
INSTRUCTIONS Preheat your oven to 400°F. Pour salsa verde into a large baking dish.
Brush the chicken thighs with oil and season with salt, pepper, and garlic powder.
Set chicken into salsa verde and bake until cooked through, 35 minutes.
Remove chicken from oven and heat broiler. Top with cheese and broil until melted. (Almost 2 minutes.) Squeeze lime over chicken and garnish with cilantro. Serve over rice, or skip and serve the thighs with the following sides!
ROASTED RED POTATOES
INGREDIENTS
6–8 large red potatoes, skin on
1/2 teaspoon paprika
1/2 teaspoon garlic powder
3 tablespoons olive oil
2 teaspoons chopped fresh chives (if using dried chives use 1 teaspoon)
big dash of kosher salt and fresh ground pepper
INSTRUCTIONS
Preheat your oven to 425 degrees.
Cut your potatoes into 1-2″ pieces, leaving the skin on. Place in a bowl.
In a small bowl, combine olive oil, smoked paprika, garlic powder and chives. Pour over potatoes and gently toss until completely covered.
Spread potato cubes onto a cookie sheet and place in the oven. Roast potatoes for about 30-35 minutes, gently tossing halfway through.
MEXICAN STREET CORN SALAD
1 tablespoon unsalted butter
4 c. frozen corn, thawed
2 tablespoons mayo
3 ounces cotija cheese, freshly grated or crumbled
1/2 teaspoon smoked paprika
1 green onion stalk, finely chopped
Handful of freshly of chopped parsley
Salt and pepper, to taste
INSTRUCTIONS
In a cast iron skillet, melt butter over medium-high heat then add the corn. Spread in an even layer and cook for 5 minutes, stirring frequently. Place heated kernels into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
Mix to combine then divide evenly and serve!
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