Roasted Chicken Thighs with Potatoes and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Chicken Thighs with Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Potatoes and Spinach

Oven-roasted chicken thighs and crispy potatoes seasoned with fragrant rosemary, served over a bed of vibrant, garlicky sautéed spinach.

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NUTRITION

506kcal
Protein
48.1g
Fat
24.3g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz boneless skinless chicken thighs

0.5 medium Yukon gold potato

2 cup baby spinach

0.5 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

  • 1

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

  • 2

    Dice the Yukon gold potato into half-inch cubes and place them in a mixing bowl with the chicken thighs.

  • 3

    Drizzle half of the extra virgin olive oil over the chicken and potatoes, then toss with the dried rosemary and half of the sea salt and black pepper.

  • 4

    Spread the chicken and potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until the chicken is cooked through and the potatoes are golden and crispy.

  • 5

    While the chicken finishes roasting, heat the remaining oil in a large skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.

  • 6

    Add the baby spinach to the skillet along with the remaining sea salt and black pepper, tossing frequently until the leaves are just wilted.

  • 7

    Divide the sautéed spinach between plates and top with the roasted chicken and potatoes, finishing the dish with a bright squeeze of fresh lemon juice.

Roasted Chicken Thighs with Potatoes and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Chicken Thighs with Potatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Thighs with Potatoes and Spinach

Oven-roasted chicken thighs and crispy potatoes seasoned with fragrant rosemary, served over a bed of vibrant, garlicky sautéed spinach.

NUTRITION

506kcal
Protein
48.1g
Fat
24.3g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz boneless skinless chicken thighs

0.5 medium Yukon gold potato

2 cup baby spinach

0.5 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

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

  • 2

    Dice the Yukon gold potato into half-inch cubes and place them in a mixing bowl with the chicken thighs.

  • 3

    Drizzle half of the extra virgin olive oil over the chicken and potatoes, then toss with the dried rosemary and half of the sea salt and black pepper.

  • 4

    Spread the chicken and potatoes in a single layer on the prepared baking sheet and roast for 25 to 30 minutes until the chicken is cooked through and the potatoes are golden and crispy.

  • 5

    While the chicken finishes roasting, heat the remaining oil in a large skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.

  • 6

    Add the baby spinach to the skillet along with the remaining sea salt and black pepper, tossing frequently until the leaves are just wilted.

  • 7

    Divide the sautéed spinach between plates and top with the roasted chicken and potatoes, finishing the dish with a bright squeeze of fresh lemon juice.