Pan-Roasted Chicken Thighs with Garlic-Sautéed Spinach, Balsamic-Charred Bell Peppers, and Herb-Roasted Fingerling Potatoes

Preheat your oven to 425°F (220°C).

Prepare the vegetables: Wash the 1.5 lb of fingerling potatoes and cut them in half lengthwise. Wash the 2 bell peppers, remove the seeds, and slice them into 1/2-inch wide strips. Peel and mince 4 cloves of garlic, then thinly slice the remaining 2 cloves. Remove the leaves from the 1 tbsp of fresh rosemary and 1 tbsp of fresh thyme and discard the stems. Cut the 1 lemon in half.

Place the halved fingerling potatoes on a large baking sheet. Toss them with 2 tbsp olive oil, the sliced 2 garlic cloves, the 1 tbsp of fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Spread them cut-side down in a single layer.

On a separate baking sheet, place the sliced bell peppers. Toss them with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them in a single layer and set both baking sheets aside.

Pat the 4 chicken thighs completely dry with paper towels. Season both sides generously with 1 tsp salt and 1/2 tsp black pepper.

Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering and almost smoking, place the chicken thighs skin-side down in the pan. Sear for 6-8 minutes without moving them until the skin is deep golden brown and releases easily from the pan.

Flip the chicken thighs so they are skin-side up. Sprinkle the 1 tbsp of fresh thyme over the chicken. Transfer the skillet to the preheated oven.

At the same time, place both baking sheets (potatoes and peppers) into the oven. Roast everything for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the potatoes are golden and crispy on the cut sides, and the peppers are tender with charred edges.

Remove the chicken skillet from the oven and transfer the chicken thighs to a plate to rest for 5 minutes. Keep the chicken drippings in the pan.

Remove the roasted peppers from the oven and immediately toss them with the 2 tbsp of balsamic vinegar while they are still hot. The vinegar will reduce slightly and coat the peppers. Set aside.

Remove the potatoes from the oven. Squeeze the juice from half of the 1 lemon over the potatoes and toss gently. Keep warm.

Place the chicken skillet back on the stovetop over medium heat. Add the 2 tbsp unsalted butter to the drippings and let it melt. Add the 4 minced garlic cloves and sauté for 1 minute until fragrant and golden.

Add the 10 oz of fresh baby spinach to the skillet along with a pinch of salt and the juice from the remaining lemon half. Sauté for 2-3 minutes, tossing frequently, until the spinach is completely wilted and has absorbed the buttery garlic pan flavors.

To serve, place one pan-roasted chicken thigh on each plate. Arrange a portion of the garlic-sautéed spinach alongside the chicken. Serve the herb-roasted fingerling potatoes and balsamic-charred bell peppers on the side.