OttoChef AI Logo
OttoChef AI
Sign InGet Started
Roasted Chicken Thighs with Sun-Dried Tomato and Spinach

Roasted Chicken Thighs with Sun-Dried Tomato and Spinach

Dinner
Prep Time
15min
Cook Time
30min
Servings
2
Calories
425
Chef's Note

For extra flavor, marinate the chicken thighs in a mixture of olive oil, lemon juice, and minced garlic for 30 minutes before cooking. Also, if you prefer less fat, you can remove the chicken skin before serving, though it adds wonderful flavor during cooking.

Tags
chicken
low-carb
gluten-free
dairy-free
keto-friendly
dinner
Mediterranean
one-pan
high-protein
healthy
Ingredients

  • 4 pieces bone-in, skin-on chicken thighs

  • 2 tablespoons olive oil

  • 3 cloves garlic cloves, minced

  • 1/3 cup sun-dried tomatoes (oil-packed), drained and chopped

  • 4 cups fresh spinach

  • 1 whole lemon

  • 4 sprigs fresh thyme

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon paprika

  • 1/4 cup chicken broth (low sodium)

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Pat the 4 chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika.

  • 3

    Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil.

  • 4

    Place the chicken thighs skin-side down in the skillet and cook for 5 minutes until the skin is golden and crispy.

  • 5

    Flip the chicken thighs and cook for another 3 minutes on the other side.

  • 6

    Transfer the skillet with chicken to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

  • 7

    Remove chicken from the skillet and set aside on a plate, tent with foil to keep warm.

  • 8

    Return the skillet to medium heat on the stovetop and add the remaining 1 tablespoon olive oil.

  • 9

    Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

  • 10

    Add 1/3 cup chopped sun-dried tomatoes and stir for 1 minute.

  • 11

    Pour in 1/4 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

  • 12

    Add 4 cups fresh spinach in batches, stirring until wilted, about 2-3 minutes.

  • 13

    Squeeze the juice of half a lemon over the spinach mixture and stir to combine.

  • 14

    Return the chicken thighs to the skillet, placing them on top of the spinach mixture.

  • 15

    Garnish with fresh thyme sprigs and lemon wedges from the remaining half lemon.

  • 16

    Serve immediately, spooning the spinach and sun-dried tomato mixture alongside the chicken thighs.

Nutrition Information (per serving)
425
Calories
38g
Protein
9g
Carbs
26g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!