Rosemary-Roasted Chicken Thighs with Garlic Spinach
Nutritional Information
Juicy bone-in chicken thighs roasted with fresh rosemary and lemon, served over wilted garlic spinach — whole-food fats come from the dark meat.
This recipe is originally for 1 servings. How many are you cooking for today?
- 2 pieces bone-in chicken thighs (about 10 oz total)
- 4 cups fresh spinach, packed
- 3 cloves garlic, thinly sliced
- 1 sprig fresh rosemary, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt
- a pinch black pepper
Preheat oven to 425°F (220°C). Pat chicken thighs dry and season with salt, pepper and chopped rosemary.
Place thighs on a baking sheet and roast 30–35 minutes until internal temperature reaches 165°F and skin is browned.
While chicken roasts, wilt spinach in a large skillet over medium heat with the sliced garlic (no added oil). Stir frequently until spinach just collapses, 2–3 minutes. Splash lemon juice and toss.
Serve roasted thighs over a bed of garlic spinach and spoon pan juices over the top.
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