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Chicken Thighs & Spinach

Pan-roasted thighs, sauteed garlic spinach in olive oil.

Lunch

Instructions

  1. Pat chicken thighs dry, season both sides with salt and pepper.
  2. Heat an oven-safe skillet over medium-high. Place thighs skin-side down. Cook undisturbed 7 minutes.
  3. Flip, transfer to 400F oven for 12 to 15 minutes until cooked through.
  4. Rest chicken on a plate. In the same pan, add 1 tbsp olive oil and minced garlic. Add 3 cups spinach, toss until wilted.
  5. Plate spinach under the chicken, spoon pan juices over the top.