Lemon Chicken with Spinach and Potatoes

The combination of potatoes, spinach, lemon, and garlic is delicious.  We like to serve the potato/spinach combination by itself as a side dish.  Barb L.

Serves: 4


1 pound fingerling or baby potatoes (shown), unpeeled, halved lengthwise or quartered if larger

3 Tbsp Flying Olive Lemon, Garlic, Gremolata, Herbs de Provence, or Thyme Extra Virgin Olive Oil or a Combination of Choice

4 boneless, skinless chicken breasts, or 6 bone-in, skin-on chicken thighs


Freshly ground pepper

3 Tbsp lemon juice

1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

3 cloves garlic, minced

1 tsp fresh thyme, minced or ¼ tsp dried

3 ounces (about 3 cups) baby spinach


Toss potatoes with 1 tbsp Flying Olive Extra Virgin of Choice and ¼ tsp salt in a bowl. Cover and microwave, stirring occasionally, until potatoes are tender, stirring occasionally, about 7-10 minutes. Drain well.

Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Heat 1 Tbsp Flying Olive Extra Virgin Olive Oil of Choice over medium-high heat until almost smoking. Add the chicken and cook until browned and the internal temperature reaches 160 degrees. Depending on the size of your pieces, this will take from 6-10 minutes per side. Transfer to a plate and tent loosely with aluminum foil.

Wipe out the pan UNLESS you want to use the chicken fat and juices for the remainder of this recipe.

Add 1 Tbsp Flying Olive EVOO of Choice to the pan (if you have wiped it out). Add potatoes and cook until golden brown, about 3-7 minutes. Stir in 2 Tbsp lemon juice, the Flying Olive Butter Extra Virgin Olive Oil, garlic, thyme, and ¼ tsp pepper and cook until fragrant, about 30 seconds to 1 minute. Stir in the spinach and cook until just wilted, about 30 seconds.

Transfer the potato/spinach mixture to a platter, top with the chicken, and drizzle with the remaining 1 Tbsp of lemon juice. Sprinkle with remaining thyme and serve.

Submitted by Barb L.