Crispy Chicken Thighs with Spinach-and-Pea Potato Salad
"Sneak another veg into the potatoes with our green dressing that has peas and spinach. This recipe's a time-saver, too: A quick sear and a sprinkle of panko cuts prep and cook time in half compared to breading and baking. Serve with Chili-Lime Corn...."
INGREDIENTS
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4 (5-oz.) skin-on, bone-in chicken thighs
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3 tablespoons canola mayonnaise, divided
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1/2 teaspoon kosher salt, divided
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1/2 teaspoon freshly ground black pepper, divided
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Cooking spray
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2 tablespoons whole-wheat panko (Japanese breadcrumbs)
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2 teaspoons chopped fresh thyme, divided
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1 pound halved baby Yukon Gold potatoes
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1 cup frozen green peas
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1 1/2 cups fresh spinach
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1 tablespoon white wine vinegar
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2 garlic cloves
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