Pan-Roasted Chicken with Spinach, Feta, and Potatoes offers crisp golden skin and tender, juicy meat. The potatoes roast until edges are caramelized while baby spinach wilts into a savory, slightly briny feta finish. Garlic and lemon brighten the dish for a balanced, comforting flavor profile. Serve this one-pan meal for weeknight dinners, casual family gatherings, or a simple weekend supper.
Ingredients
- Chicken thighs (6 bone-in, skin-on)
- Baby potatoes (1 lb, halved if large)
- Baby spinach (5 oz)
- Feta cheese (4 oz, crumbled)
- Garlic (4 cloves, minced)
- Lemon (1, zested and juiced)
- Olive oil (3 tbsp)
- Butter (1 tbsp)
- Dried oregano (1 tsp)
- Smoked paprika (1/2 tsp)
- Salt (1 1/2 tsp) and black pepper (1/2 tsp), divided
- Chicken broth (1/4 cup)
- Red pepper flakes (optional, 1/4 tsp)
Instructions
- Preheat oven to 425°F. Pat the chicken thighs dry and season both sides with 1 tsp salt, 1/4 tsp pepper, oregano, and smoked paprika.
- In a large ovenproof skillet, heat 1 tbsp olive oil over medium-high heat. Place chicken skin-side down and sear until skin is deep golden and crisp, about 5-7 minutes; flip and cook 1 minute more, then remove chicken to a plate.
- Toss the halved potatoes with remaining 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Add butter to the skillet and sauté the potatoes for 3 minutes, stirring so they pick up the fond from the pan.
- Add minced garlic and lemon zest to the potatoes and cook 30-45 seconds until fragrant. Nestle the seared chicken thighs on top of the potatoes, skin-side up.
- Pour chicken broth and lemon juice around (not over) the chicken to create a little steam. Transfer the skillet to the oven and roast until the chicken reaches 165°F and potatoes are tender, about 25-30 minutes.
- Remove the skillet from the oven and let the chicken rest 5 minutes. Scatter the baby spinach over the hot pan, then crumble the feta on top; let residual heat wilt the spinach and soften the cheese, about 1-2 minutes.
- Garnish with a squeeze of lemon, a pinch of red pepper flakes if using, and serve the chicken, potatoes, wilted spinach, and feta straight from the pan.
Tips or Variations
- Swap baby potatoes for small Yukon Golds or fingerlings; parboil for 5 minutes if you prefer extra-tender centers.
- For a dairy-free version, omit feta and finish with chopped fresh herbs like parsley or dill instead.