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1
Preheat oven to 450F.
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2
Place chicken on a rimmed baking sheet.
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3
Drizzle with 2 teaspoons oil, dividing evenly, and season with salt, pepper, and the thyme.
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4
Roast until chicken is cooked through (an instant-read thermometer inserted in thickest part, avoiding bone, should register 160F), about 35 minutes.
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5
When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces.
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6
Meanwhile, in a medium saucepan, cover potatoes with water.
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7
Bring to a boil and add salt; cook until potatoes are tender when pierced with the tip of a paring knife, about 15 minutes; drain.
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8
In a large skillet, heat remaining 1 tablespoon plus 1 teaspoon oil over medium-high.
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9
Add shallots and cook, stirring, until softened, about 3 minutes.
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10
Add garlic and cook, stirring, until fragrant, 30 seconds.
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11
Add potatoes and cook, stirring often, until golden brown, about 7 minutes.
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12
Add the water, scraping up browned bits from bottom of pan with a wooden spoon.
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13
Cook, stirring often, until skillet is dry and potatoes are browned, about 3 minutes more.
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14
Add chicken and spinach; cook, stirring, until spinach wilts and chicken is heated through, about 2 minutes.
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15
Stir in lemon juice and season with salt and pepper.
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16
Serve immediately.
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17
(Per Serving)
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18
Calories: 295
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19
Fat: 8.6g (1.4g Saturated Fat)
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20
Protein: 20.1g
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21
Carbohydrates: 41.3g
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22
Fiber: 6.4g
