Chicken Thighs with Spinach and Baked Potatoes
Its spinach time! The perfect ingredient that helped make a bit dull (but great) dish into something a little bit more exciting Or shall I say a bit more healthy? Replace the thighs with chicken or turkey breast and you have a top fit meal (that is also tasty and fills you up nicely).
Preparing it is just as easy as it seems, take a casserole dish, sprinkle some olive oil on it, place the flattened (boneless) chicken thighs in the middle, chop a couple of potatoes and put them around the meat pieces. Add salt and pepper to your liking. For the spinach “extra”, I used about 2 tbsp of frozen chopped spinach per thigh. Placed the frozen spinach balls on top of the meat and smoothed it out with the help of a spoon at about halfway of the baking.
Baked it all at 200°C/390°F for about 40 minutes – easy, isn’t it? Enjoy!