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Lemony Chicken With Spinach And Potatoes

Lemony Chicken With Spinach And Potatoes

America's Test Kitchen: One-Pan Wonders, p.17
45 minutes
Serves 4

Ingredients

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  • 1 pound fingerling potatoes, unpeeled,
  • halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 4 (6- to 8-ounce) boneless, skinless chicken
  • breasts, trimmed
  • 3 tablespoons lemon juice
  • 1 tablespoon unsalted butter
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or 1½ teaspoon dried
  • 3 ounces (3 cups) baby spinach
  • 2 ounces goat cheese, crumbled (1/2 cup)

Instructions

  1. Toss potatoes with 1 tablespoon oil and ½ teaspoon salt in bowl. Cover and microwave, stirring occa- sionally, until potatoes are tender, about 7 minutes; drain well.
  2. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over mediurn-high heat until just smoking. Add chicken and cook until browned and registers 160 degrees, about 6 minutes per side. Transfer to plate and tent loosely with aluminum foil.
  3. Add potatoes, cut side down, to fat left in skillet and cook until golden brown, about 3 minutes. Stir in 2 tablespoons lemon juice, butter, garlic, thyme, and ½ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in spinach and cook until just wilted, about 30 seconds.
  4. Transfer potato mixture to platter, top with chicken, and drizzle with remaining 1 tablespoon lemon juice and remaining 1 tablespoon oil. Sprinkle with goat cheese and serve.