This one-pot dinner is a tasty and fairly healthy man-meal of chicken and potatoes. There’s nothing difficult about this dish. Once the chicken is cooked and cut into pieces, the dish comes together quickly. The flavors of the roasted chicken, the crispy potatoes, and the wilted spinach blend well together.
Source: Chicken, Spinach, and Potato Hash, Everyday Food, June 2010
2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
Freshly ground pepper
2 teaspoons fresh thyme leaves
1 ½ pounds Yukon gold potatoes, cut into ¾-inch pieces
2 large shallots
2 garlic cloves
½ pound spinach
Juice of a lemon
Preheat oven to 450 degrees F. Place chicken breasts on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and thyme. Roast until cooked through, 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-sized pieces.
Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes; drain.
In a large skillet, heat 4 teaspoons oil over medium-high. Add 2 large shallots, diced small, and cook, stirring, until softened, 3 minutes. Add 2 garlic cloves, minced and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 tablespoons water, scraping up browned bits from pan with a wooden spoon. Cook, stirring often, until potatoes are golden brown, 5 minutes. Add chicken and ½ pound spinach, trimmed, washed, and coarsely chopped, and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and fresh lemon juice.