One pan crispy chicken with potatoes and greens
Notes
Ingredients
4 Chicken Thighs With Skin
8 Mini Potatoes (halved) 1/4 tsp Sea Salt
2 tbsps Rosemary (chopped)
200 grams Baby Spinach, Kale Or Bok
Choy (chopped) Directions
No Rosemary: Use thyme or another herb instead.
Leftovers: Store in an airtight container in the fridge for lunch the following day.
4 Chicken Thighs With Skin
8 Mini Potatoes (halved) 1/4 tsp Sea Salt
2 tbsps Rosemary (chopped)
200 grams Baby Spinach, Kale Or Bok
Choy (chopped) Directions
- Preheat the oven to 200 C.
- Heat a pan over medium heat and season the chicken and potatoes with sea salt. Place the chicken skin side down on the pan and arrange the potatoes
around the chicken. Add the chopped rosemary. Cook for 15 minutes without moving the chicken and occasionally tossing the - After 15 minutes, flip the chicken over and place the pan in the oven for 10 to
12 minutes. - Remove the chicken and potatoes from the oven and transfer to a plate (do not
wipe the pan clean). Add the greens to the pan, and saute over medium heat
for 1 to 2 minutes or until wilted. Turn off the heat. - Divide the chicken, potatoes and greens onto plates and enjoy!
No Rosemary: Use thyme or another herb instead.
Leftovers: Store in an airtight container in the fridge for lunch the following day.