Name: Greek Garlic Chicken & Potatoes with Sautéed Lemon Spinach
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1.02 kg chicken breasts, boneless skinless; 9 cloves garlic; 2 lemons; 9 medium yellow potatoes; black pepper; extra virgin olive oil; oregano, dried; salt

Greek Garlic Chicken & Potatoes with Sautéed Lemon SpinachGreek Garlic Chicken & Potatoes with Sautéed Lemon Spinach — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1.02 kg chicken breasts, boneless skinless

9 cloves garlic

2 lemons

9 medium yellow potatoes

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Slice potatoes into ¼-inch thick rounds; divide between two baking sheet pans.

Peel and mince garlic. Add to the baking sheets with the potatoes along with oil and spices; toss to combine, then spread out in an even layer.

Place potatoes in the oven (it doesn't have to be fully heated) and bake for 8-10 minutes while you prepare the chicken.

Meanwhile, pat the chicken dry with paper towels. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Season both sides with salt and pepper.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken to the pot; cook until golden brown, about 2 minutes per side (the chicken will not be cooked all the way through).

Remove baking sheets from the oven and place seared chicken on top of the potatoes. Juice one of the lemons over the chicken and potatoes. Return to the oven and continue to bake until potatoes are tender and chicken is cooked through, 15-18 minutes.

When there are 5 minutes left on the potatoes and chicken, return the pot to medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Juice remaining lemon into the pot and season with salt and pepper; stir to combine.

To serve, divide potatoes, chicken, and spinach between plates. Enjoy!

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