Lemon Herb Spinach Leek Potato Chicken

Name: Lemon Herb Spinach Leek Potato Chicken
Cuisine: American
Ingredients: 4-6 chicken thighs skin on; 1 cup; frozen spinach, semi defrosted; 3-4 leeks, sliced thin; 4 large Yukon gold potatoes, sliced thin; 1/3 cup oil; For the Herb Mixture; 3 tbsp. Dried parsley; 2 tsp. Dried thyme; 2 tsp. Dried sage; 2 tsp. Dried basil; 2 tsp. Dried rosemary; 2 tsp. Garlic powder; 2 tsp. Onion powder; 2.5 tsp. Salt; 2 tsp. Black pepper; 1 lemon zested, and juiced

9 steps

Lemon Herb Spinach Leek Potato Chicken Another Chicken One Pan Dish WINNER 🙌🏻 And what I’m making for Friday night dinner this week. Leftovers make for a great chicken salad (I’ll even use the potato spinach mixture with it for like a potato chicken salad (will try to show that recipe a different time) For this recipe: 4-6 chicken thighs skin on 1 cup frozen spinach, semi defrosted 3-4 leeks, sliced thin 4 large Yukon gold potatoes, sliced thin 1/3 cup oil For the Herb Mixture: 3 tbsp. Dried parsley 2 tsp. Dried thyme 2 tsp. Dried sage 2 tsp. Dried basil 2 tsp. Dried rosemary 2 tsp. Garlic powder 2 tsp. Onion powder 2.5 tsp. Salt 2 tsp. Black pepper 1 lemon zested, and juiced In a small bowl mix together all the spices and herbs In a large bowl, mix together the spinach, leeks and potatoes. Add half the oil, all the lemon zest, half the lemon juice and half the spices and mix well. Then pour some oil into a baking dish and add your vegetable mixture to the pan and Pat down. Then add your chicken bottoms on top. In the spice bowl, add the rest of the oil and lemon juice and mix well. Then coat the top of the chicken pieces with this mixture. Cover your dish with a wet parchment paper and bake on 375F for an hour And then uncover and cook for another 20 minutes till golden on top. Serve hot

Updated at: Fri, 09 Feb 2024 00:27:01 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories2828.9 kcal (141%)

Total Fat164 g (234%)

Carbs232.6 g (89%)

Sugars20.9 g (23%)

Protein114.6 g (229%)

Sodium6541.7 mg (327%)

Fiber41.6 g (149%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

⅓ cupoil

3 TbspDried parsley

2 tspdried thyme

2 tspDried sage

2 tspdried basil

2 tspdried rosemary

2 tspgarlic powder

2 tsponion powder

2 ½ tspSalt

2 tspblack pepper

1lemon

zested, and juiced

Instructions

Step 1

In a small bowl mix together all the spices and herbs

Step 2

In a large bowl, mix together the spinach, leeks and potatoes. Add half the oil, all the lemon zest, half the lemon juice and half the spices and mix well.

Step 3

Then pour some oil into a baking dish and add your vegetable mixture to the pan and Pat down.

Step 4

Then add your chicken bottoms on top.

Step 5

In the spice bowl, add the rest of the oil and lemon juice and mix well.

Step 6

Then coat the top of the chicken pieces with this mixture.

Step 7

Cover your dish with a wet parchment paper and bake on 375F for an hour

Step 8

And then uncover and cook for another 20 minutes till golden on top.