Crispy Chicken Thighs with Spinach-and-Pea Potato Salad

Add another vegetable to the potatoes and top it with our green dressing with peas and spinach. This recipe also saves time: it is quickly fried and sprinkled with panko cutlets, and the cooking time is reduced by half compared to breading and baking. Serve with chili corn and lime.
Preheat the oven to 400 ° F.Preheat a large nonstick skillet over medium-high heat. Rub chicken thighs with 1 tablespoon mayonnaise; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Brush the mold with cooking spray. Place the chicken skin side down in the pan; cook for 3 minutes. Flip; sprinkle evenly with panko and 1 teaspoon thyme. Place the baking sheet in the oven. Bake at 400 ° F for 12 minutes or until the chicken is cooked through.Put the potatoes in a saucepan filled with water. Bring to a boil; cook for 8 minutes or until tender. Place the potatoes in a large bowl. Bring the water to a boil. Add the peas; cook for 2 minutes. Add the spinach; cook for 30 seconds. Drain; rinse under cold water. Drain the water.Combine the remaining 2 tablespoons of mayonnaise, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, two-thirds of the spinach mixture, vinegar, and garlic in a food processor; beat until smooth. Add the remaining 1 teaspoon thyme, the remaining third of the spinach mixture, and the mayonnaise mixture to the potatoes; toss to combine. Serve with chicken thighs.