Skillet Crispy Chicken Thighs with potatoes and spinach 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 golden brown perfection.
This low-calorie, low-fat, one pan recipe makes a perfect lunch, dinner, or impressive date night meal for two.
How to make Skillet Crispy Chicken Thighs with Potatoes and Spinach:
Preheat the oven to 425 degrees F (220 C).
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.
Sprinkle salt over chicken.
Arrange the potatoes around the chicken. 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 minutes.
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, spinach, mustard, and vinegar. Cook just until wilted, about 3 minutes.
Serve with the chicken and potatoes.
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Skillet Crispy Chicken Thighs with Potatoes and Spinach
Skillet Crispy Chicken Thighs with potatoes and spinach is an easy full meal that is delicious, and ready in just 35 minutes.
Ingredients
- 2 bone-in, skin-on chicken thighs
- Cooking spray
- 1/4 teaspoon kosher salt
- 4 small red potatoes
- 2 teaspoons minced garlic
- 2 cups chopped fresh spinach leaves
- 1/2 tablespoon Dijon mustard
- 2 teaspoons cider vinegar
Instructions
- Preheat the oven to 425 degrees F (220 C).
- 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.
- Sprinkle salt over chicken.
- Arrange the potatoes around the chicken. 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 minutes.
- 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, spinach, mustard, and vinegar. Cook just until wilted, about 3 minutes.
- Serve with the chicken and potatoes.
Notes
- 1 serving includes 1 chicken thigh, 2 small red potatoes, and 1 cup spinach
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Nutrition Information:
Yield:
2Serving Size:
1 full dinnerAmount Per Serving: Calories: 435 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 83mg Sodium: 639mg Carbohydrates: 62g Fiber: 10g Sugar: 5g Protein: 27g
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