Chicken, Spinach, and Potato Hash

By dbfv101

Ingredients

• 2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
• 6 teaspoons olive oil
• Coarse salt and ground pepper
• 2 teaspoons fresh thyme leaves
• 1 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces
• 2 large shallots, diced small
• 2 garlic cloves, minced
• 1/2 pound spinach, trimmed, washed, and coarsely chopped
• Fresh lemon juice

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 450 degrees. Place chicken breasts on a rimmed baking sheet. Drizzle with 2 teaspoons of the 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-size pieces.
Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until potatoes are tender when pierced with a knife, about 15 minutes; drain.
In a large skillet, heat remaining 4 teaspoons oil over medium-high. Add shallots and cook, stirring, until softened, 3 minutes. Add garlic 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 spinach and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and lemon juice.