Lemon-Thyme Chicken Thighs with Potatoes and Spinach

Ingredients

• Chicken and potatoes

  1½ lb boneless skinless chicken thighs

  opened out flat

• 1 lb baby potatoes

  quartered into similar pieces

• 1½ tbsp olive oil

• ¾ tsp fine salt

• ½ tsp black pepper

• Pan sauce

  4 cloves garlic

  finely chopped

• 1 tsp dried thyme

• ¾ cup low-sodium chicken broth

• 4 oz baby spinach

  washed and dried

• 2 tbsp lemon juice

• 1 tsp fresh thyme leaves

  optional garnish

Directions

1. Start the potatoes

   Put the quartered potatoes in a saucepan and cover with cold water. Bring to a boil, then simmer for 7–9 minutes, until the outside softens but the centers still resist a knife. Drain well. While they simmer, pat the chicken dry and season both sides with the salt and pepper.

2. Brown the chicken

   Heat the olive oil in a large skillet over medium-high heat. Lay the thighs flat and cook for 5–6 minutes on the first side without moving them, then turn and cook for 3 minutes. Work in batches if necessary. Transfer to a clean plate; the chicken may not be cooked through yet.

3. Finish gently with potatoes

   Lower the heat to medium. Add the drained potatoes and cook for 3 minutes, turning gently. Stir in the garlic and dried thyme for 30 seconds, then pour in the broth and scrape up the browned bits. Return the chicken and its juices. Cover and simmer gently for 7–10 minutes, until the potatoes are tender and every thigh reaches 165°F (74°C). Add a small splash of water if the pan becomes dry.

4. Wilt the spinach and add lemon

   Move the cooked chicken to a clean serving plate and rest for 5 minutes. Stir the spinach into the skillet until wilted, about 1–2 minutes. Take the pan off the heat and stir in the lemon juice. Return the chicken to the pan juices, scatter the optional fresh thyme and serve.