Bone-in chicken thighs are seasoned with Lawry’s® Salt & Vinegar Seasoning and then perfectly roasted. Paired with a cool cucumber salad dressed in a dill-yogurt sauce, this simple dish brings the zing.
Ingredients
Salt & Vinegar Chicken Thighs | Serves 4
- 1 3/4 pounds (4 each) Bone-in, Skin-on Chicken Thighs
- 1 1/2 tbsps Olive Oil
- 2 1/2 tsps Lawry’s® Salt & Vinegar Seasoning, divided
- 1 tsp Brown Sugar
- 2 tbsps Unsalted Butter, melted
Cucumber Salad | Serves 4
- 1 1/2 cups English Cucumbers, thinly sliced
- 1/4 cup Red Onion, thinly sliced
- 2 tbsps Greek Yogurt
- 1 tbsp Fresh Dill, chopped, plus more for serve
- 2 tsps Honey
- 2 tsps Olive Oil
- 1 tsp Lawry’s® Salt & Vinegar Seasoning
Procedure
Salt & Vinegar Chicken Thighs
- Pat dry. Rub with olive oil, 2 tsp Lawry’s Salt & Vinegar Seasoning, and brown sugar.
- Place on parchment-lined tray and roast at 425°F for 25–30 min until internal temp reaches 165°F.
- Brush with melted butter and sprinkle remaining 1/2 tsp seasoning.
Cucumber Salad
- Combine all salad ingredients; chill 15 min before serving.
Service
- Plate chicken over or alongside cucumber salad. Garnish with dill.
- Recipe type: Entrees
- Prep time: 45
