Chicken Thighs and Spinach with potatoes is an easy full meal that is delicious, and ready in just 35 minutes. Start the chicken in a cold cast iron skillet to render flavorful fat that crisps up the chicken skin and potatoes to a beautiful golden brown. Then transfer it to the oven to finish cooking. The spinach is cooked and coated in a Dijon mustard and cider vinegar sauce.
This low-calorie, low-fat, one-pan recipe for two makes a perfect lunch, dinner, or impressive date night meal.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
How to make Iron Skillet Chicken Thighs
with Red Potatoes and Spinach
Preheat the oven to 425 degrees F.
Cut the potatoes into quarters.
Place a cast iron skillet on the stove top leaving the heat off. Spray it with non-stick spray. Click for a cast iron skillet.
Place the chicken thighs, skin side down, in the skillet.
Arrange the potatoes around the chicken and sprinkle with course sea salt and black pepper. Turn the heat on to medium.
Cook, stirring the potatoes occasionally, until chicken skin is browned and crisp, about 15 minutes.
Turn off the burner heat and flip the chicken thighs over. Place the skillet in the oven. Bake for 15 – 20 minutes until the thighs’ internal temperature reaches 165 degrees F.
Transfer the chicken and potatoes to a plate, keeping as much of the drippings in the skillet as possible.
Over low heat, add to the skillet the garlic, mustard, and vinegar.
Add the spinach leaves and stir to coat.
Cook and stir just until wilted, about 3 minutes.
Serve the spinach mixture with the chicken thighs and red potatoes.
You may also enjoy
- Baked Chicken Thighs with Potatoes and Carrots
- Oven Baked BBQ Chicken Thighs
- Juicy Roast Chicken
- Scallops and Spinach
- Slow Cooker Chicken Tikka Masala
Chicken Thighs and Spinach
Equipment
Ingredients
- 2 chicken thighs (bone-in, skin-on)
- Cooking spray
- Course sea salt (to taste)
- 4 small red potatoes
- Black pepper (to taste)
- 2 teaspoons minced garlic
- 5 ounces chopped fresh spinach leaves
- ½ Tablespoon Dijon mustard
- 2 teaspoons cider vinegar
Instructions
- Preheat the oven to 425 degrees F.
- Cut the potatoes into quarters.
- Place a cast iron skillet on the stove top leaving the heat off. Spray it with non-stick spray. Click for a cast iron skillet.
- Place the chicken thighs, skin side down, in the skillet.
- Place the chicken thighs, skin side down, in the skillet.
- Arrange the potatoes around the chicken and sprinkle with course sea salt and black pepper. Turn the heat on to medium.
- Cook, stirring the potatoes occasionally, until chicken skin is browned and crisp, about 15 minutes.
- Turn off the burner heat and flip the chicken thighs over. Place the skillet in the oven. Bake 15 – 20 minutes until the thighs internal temperature reaches 165 degrees F.
- Transfer the chicken and potatoes to a plate, keeping as much of the drippings in the skillet as possible.
- Over low heat, add to the skillet, the garlic, mustard, and vinegar.
- Add the spinach leaves and stir to coat. Cook and stir just until wilted, about 3 minutes.
- Serve with the chicken and potatoes.
Video
Notes
- 1 serving includes 1 chicken thigh, half of the red potatoes, and half of the spinach
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
