Chicken Thighs and Spinach Recipe
Chicken Thighs and Spinach with potatoes is an easy full meal that is delicious, and ready in just 35 minutes.
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.
- 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
Serving: 1full dinnerCalories: 573kcalCarbohydrates: 72gProtein: 29gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 262mgPotassium: 2595mgFiber: 9gSugar: 6gVitamin A: 6767IUVitamin C: 58mgCalcium: 134mgIron: 6mg
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