Healthy Meals Chicken With Red Potatoes and Baby Spinach

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Cast Iron Chicken Thighs with Potatoes and Spinach is an easy full meal that is delicious, and ready in just 35 minutes. Start the chicken in a cold cast iron skillet to render flavorful fat that crisps up the chicken skin and potatoes to a beautiful golden brown. Then transfer it to the oven to finish cooking. The spinach is cooked and coated in a Dijon mustard and cider vinegar sauce.

This low-calorie, low-fat, one pan recipe for two makes a perfect lunch, dinner, or impressive date night meal.

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Cast Iron Skillet Chicken Thighs with Red Potatoes and Spinach

How to make Cast Iron Chicken Thighs

with Red Potatoes and Spinach:

Preheat the oven to 425 degrees F.

Cut the potatoes into quarters.

Place a cast iron skillet on the stove top leaving the heat off. Spray it with non-stick spray. Click for a cast iron skillet.

Place the chicken thighs, skin side down, in the skillet.

Arrange the potatoes around the chicken and sprinkle with course sea salt and black pepper. Turn the heat on to medium.

Cook, stirring the potatoes occasionally, until chicken skin is browned and crisp, about 15 minutes.

Turn off the burner heat and flip the chicken thighs over. Place the skillet in the oven. Bake 15 – 20 minutes until the thighs internal temperature reaches 165 degrees F.

Transfer the chicken and potatoes to a plate, keeping as much of the drippings in the skillet as possible.

Over low heat, add to the skillet the garlic, mustard, and vinegar.

Add the spinach leaves and stir to coat.

Cook and stir just until wilted, about 3 minutes.

Serve the spinach mixture with the chicken thighs and red potatoes.

Cast Iron Skillet Chicken Thighs with Spinach and Potatoes for Two

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Cast Iron Chicken Thighs with Potatoes and Spinach is an easy full meal that is delicious, and ready in just 35 minutes.

Ingredients

• 2 chicken thighs (bone-in, skin-on)
• Cooking spray
• Course sea salt (to taste)
• 4 small red potatoes
• Black pepper (to taste)
• 2 teaspoons minced garlic
• 5 ounces chopped fresh spinach leaves
• 1/2 Tablespoon Dijon mustard
• 2 teaspoons cider vinegar

Instructions

1. Preheat the oven to 425 degrees F.
2. Cut the potatoes into quarters.
3. Place a cast iron skillet on the stove top leaving the heat off. Spray it with non-stick spray. Click for a cast iron skillet.
4. Place the chicken thighs, skin side down, in the skillet.
5. Place the chicken thighs, skin side down, in the skillet.
6. Arrange the potatoes around the chicken and sprinkle with course sea salt and black pepper. Turn the heat on to medium.
7. Cook, stirring the potatoes occasionally, until chicken skin is browned and crisp, about 15 minutes.
8. Turn off the burner heat and flip the chicken thighs over. Place the skillet in the oven. Bake 15 – 20 minutes until the thighs internal temperature reaches 165 degrees F.
9. Transfer the chicken and potatoes to a plate, keeping as much of the drippings in the skillet as possible.
10. Over low heat, add to the skillet, the garlic, mustard, and vinegar.
11. Add the spinach leaves and stir to coat. Cook and stir just until wilted, about 3 minutes.
12. Serve with the chicken and potatoes.

Notes

• 1 serving includes 1 chicken thigh, half of the red potatoes, and half of the spinach

Nutrition Information:

Yield:

2

Serving Size:

1 full dinner
Amount Per Serving: Calories: 435 Total Fat: 19g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 166mg Sodium: 702mg Carbohydrates: 59g Fiber: 7g Sugar: 4g Protein: 39g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Skillet Crispy Chicken Thighs With Potatoes and Spinach Recipe for Two

Healthy Meals Chicken With Red Potatoes and Baby Spinach

Source: https://zonacooks.com/skillet-crispy-chicken-thighs-potatoes-spinach/