Herb-Roasted Chicken Thighs with Wilted Baby Spinach
Nutritional Information
Skin-on chicken thighs roasted with fresh rosemary and thyme; served over quickly wilted baby spinach. Whole foods only and naturally rich in fat for keto.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 pieces bone-in, skin-on chicken thighs (about 10 oz each)
- 6 cups baby spinach, washed
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 whole lemon (halved)
Preheat oven to 425°F (220°C). Pat chicken thighs dry and tuck rosemary and thyme under the skins.
Place thighs skin-side up on a baking sheet and roast 30–35 minutes until skin is deep golden and internal temperature reaches 165°F (74°C). Squeeze lemon over the thighs before removing.
While chicken rests 5 minutes, warm a large skillet on medium. Add smashed garlic and baby spinach; toss until just wilted (2–3 minutes). Remove garlic.
Plate wilted spinach and top with roasted chicken thighs. Serve with extra lemon wedges.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!