Barcelona Chicken with Potatoes and Greens

Main image
Serves: Total Time:
2 60 min


  1. To prepare, marinate chicken with Cindy's Kitchen Barcelona Vinaigrette at least 30 minutes. For best results marinate overnight.
  2. Halve fingerling potatoes, slice onion, toss both with olive oil, salt and pepper.
  3. Bake chicken for 30 minutes, potatoes for 20 minutes at 350 degrees.
  4. Steam asparagus in boiling water for about 30 seconds, remove.
  5. To serve, plate chicken, and potatoes. Plate and pair asparagus with baby arugula, drizzle greens with Cindy's Kitchen Wild Maine Blueberry dressing.
Cindys Note

Production Team Leader

Anastacia has been with Cindy's Kitchen for seven years. She enjoys cooking with her son Carlos.

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  • 4 chicken drumsticks or wings
  • 2 tablespoons Cindy's Kitchen Barcelona Vinaigrette
  • 2 tablespoons Cindy's Kitchen Wild Maine Blueberry
  • 4 tablespoons olive oli
  • 4 ounces asparagus
  • 4 ounces baby arugula
  • 8-10 fingerling potatoes
  • 1/4 Vidalia onion, sliced
  • Salt and pepper to taste
Barcelona Vinaigrette (Mediterranean Style)  Image

This recipe was made using Barcelona Vinaigrette (Mediterranean Style) .

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