NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken thighs

1 medium Yukon Gold potato

2 cups fresh baby spinach

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 whole garlic clove

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the Yukon Gold potato and cut it into 1/2-inch cubes, then finely mince the garlic clove and fresh rosemary.

• 3

  In a large mixing bowl, toss the chicken thighs and potato cubes with olive oil, lemon juice, minced garlic, rosemary, sea salt, and black pepper.

• 4

  Arrange the chicken and potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded so the potatoes get crispy.

• 5

  Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown and tender.

• 6

  Remove the pan from the oven and immediately toss the fresh baby spinach onto the hot baking sheet, stirring until the leaves are just wilted.

• 7

  Divide the wilted spinach between plates and top with the roasted chicken thighs and crispy potatoes.