Fody’s Crispy Lime Chicken with Corn & Avocado Potato Salad

• To start your crispy lime chicken, preheat your oven to 385 degrees F (convect/fan). In a mixing bowl, add 1 tsp of the taco seasoning, 1 tbsp garlic oil, 2 tbsp lime juice, and 1 tbsp of the parsley. Whisk together, add chicken thighs, and mix chicken with dressing. Place chicken thighs on a rimmed baking tray lined with parchment paper, skin-side up, and bake for 45-55 min or until chicken is fully cooked through.
• Meanwhile, start your avocado potato salad. Cut any larger potatoes in half, leaving smaller ones whole, to ensure consistent size. Place on a rimmed baking tray lined with parchment, drizzle with 1 tbsp garlic oil, kosher salt, remaining 1 tsp taco seasoning and toss. Bake potatoes with chicken for 35-45 minutes, until the potatoes are crisp on the outside and tender on the inside. 
• While the crispy lime chicken and the potatoes are cooking, cut the kernels off an ear of corn. Sauté in a tsp of garlic oil and a dash of salt on medium heat until some of the corn is turning light golden brown, 4-6 min stirring occasionally.
• To serve your gut friendly crispy lime chicken, place potatoes on a serving tray. Drizzle with remaining 1 tbsp lime juice, 1 tbsp garlic infused olive oil, and parsley. Toss potatoes. Top with corn, diced avocado, and cheese. Top potatoes with chicken thighs and serve with extra lime wedges. Sprinkle lime zest and drizzle salsa verde over top. Top with extra chopped parsley as desired, and get ready to enjoy a crispy, creamy homemade dinner!

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