This is one of those easy weeknight dinners that feels a little more special than the effort it takes. The savory-sweet fig marmalade chicken thighs pair really well with roasted sweet potatoes, while the fennel, apple, and arugula salad adds a crisp, peppery freshness that keeps the whole meal balanced. It’s a great combination of healthy and well rounded, and simple enough to pull together on a busy weekday.
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Savory-Sweet Chicken Thighs
INGREDIENTS:
- 6 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks
- 1 small red onion, cut into wedges
- 3 tablespoons olive oil
- Kosher salt and black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red-pepper flakes, optional
- 1/3 cup fig or fruit marmalade
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons apple cider vinegar or red wine vinegar
- 2 garlic cloves, grated or finely chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons water
- Chopped cilantro, parsley, or scallions, for serving
DIRECTIONS:
- Heat the oven to 425°F.
- On a sheet pan or in a large baking dish, toss the sweet potatoes and red onion with 2 tablespoons olive oil, 1 teaspoon salt, a few grinds of pepper, and the smoked paprika, cumin, and red-pepper flakes if using. Rub the chicken thighs with the remaining 1 tablespoon olive oil and season well with salt and pepper. Nestle the chicken, skin-side up, among the vegetables.
- Roast for 20 minutes, until the chicken begins to color and the sweet potatoes start to soften.
- In a small bowl, stir together the marmalade, mustard, lemon juice, vinegar, garlic, ginger, and water.
- Remove the pan from the oven and spoon or brush the marmalade mixture over the chicken thighs, letting some drip onto the sweet potatoes. Return to the oven and roast for 15 to 20 minutes more, until the chicken is deeply golden and cooked through and the sweet potatoes are tender and browned at the edges.
- For extra color and stickiness, broil for 1 to 3 minutes at the end, watching carefully so the glaze doesn’t burn.
- Sprinkle with chopped cilantro, parsley, or scallions. Spoon the pan juices over everything before serving.
Fennel, Apple & Arugula Salad with Goat Cheese
INGREDIENTS:
- 1 fennel bulb, very thinly sliced
- 1 apple, thinly sliced or cut into matchsticks (Honeycrisp or Pink Lady work especially well)
- 4–5 cups arugula
- 2–3 oz goat cheese, crumbled
- 3 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard, optional
- 1 teaspoon honey or maple syrup, optional
- Salt and pepper
DIRECTIONS:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon, honey, a pinch of salt, and a few grinds of pepper.
- In a large bowl, combine the fennel, apple, and arugula.
- Toss lightly with the lemon vinaigrette.
- Transfer to a serving bowl or platter.
- Top with crumbled goat cheese and an extra drizzle of olive oil.
- Nice additions: Toasted walnuts or pistachios, shaved Parmesan, a little lemon zest, thinly sliced shallot.