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Name: Skillet Chicken Thighs with Potato, Apple, and Spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 small chicken thigh (bone-in skin-on, about 4 oz); Salt; Pepper; 1 teaspoon canola oil; 1 medium russet potato cut into 1/2-inch cubes; 1 small Fuji apple (or any variety) cored and cut into 6 wedges; 1 teaspoon fresh sage chopped; 1 cup packed baby spinach

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INGREDIENTS

1 small chicken thigh (bone-in ; skin-on, about 4 oz)
Salt
Pepper
1 teaspoon canola oil
1 medium russet potato ; cut into 1/2-inch cubes
1 small Fuji apple (or any variety) ; cored and cut into 6 wedges
1 teaspoon fresh sage ; chopped
1 cup packed baby spinach

INSTRUCTIONS

Heat oven to 400°.

Season chicken liberally with salt and pepper.

In a large, oven-safe skillet over medium heat, heat oil. Add chicken, skin side down, and cook until skin crisps slightly and some fat is rendered, about 3 minutes. Add potato, apple, and sage. Toss to coat and arrange potato and apple around pan, making sure chicken is skin side down.

Transfer skillet to oven and roast 15 minutes. Flip chicken, then roast 10 minutes more, until potatoes and apples are soft and chicken is cooked through with no pink in the middle.

Return skillet to stovetop over medium-low heat. Remove chicken, add spinach and toss with potatoes and apples to wilt.

Top vegetable mixture with chicken to serve.

NOTES

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Skillet Chicken Thighs with Potato, Apple, and Spinach

1 small chicken thigh (bone-in skin-on, about 4 oz)
 Salt
 Pepper
1 teaspoon canola oil
1 medium russet potato cut into 1/2-inch cubes
1 small Fuji apple (or any variety) cored and cut into 6 wedges
1 teaspoon fresh sage chopped
1 cup packed baby spinach

Heat oven to 400°.
Season chicken liberally with salt and pepper.
In a large, oven-safe skillet over medium heat, heat oil. Add chicken, skin side down, and cook until skin crisps slightly and some fat is rendered, about 3 minutes. Add potato, apple, and sage. Toss to coat and arrange potato and apple around pan, making sure chicken is skin side down.
Transfer skillet to oven and roast 15 minutes. Flip chicken, then roast 10 minutes more, until potatoes and apples are soft and chicken is cooked through with no pink in the middle.
Return skillet to stovetop over medium-low heat. Remove chicken, add spinach and toss with potatoes and apples to wilt.
Top vegetable mixture with chicken to serve.

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Nutrition

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Serving Size: 1 (209g)
Recipe Makes: 1

Calories: 219
Calories from Fat: 46 (21%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 48.1mg		2 %
Potassium 1129.3mg		30 %
Total Carbohydrate 38.8g		11 %
	Dietary Fiber 5g	20 %
	Sugars, other 33.8g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 219

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