Roasted Chicken with Spinach

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the chicken breasts dry with paper towels and season both sides generously with half the salt, black pepper, lemon zest, and thyme.

   Tip: Dry chicken ensures better browning and more even cooking.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the seasoned chicken breasts in the pan and sear for 3-4 minutes per side until golden brown. Transfer to a plate.

   Tip: Don't move the chicken while searing—let it develop a flavorful crust.

3. 3

   In the same skillet, add the sliced shallot and cook for 1 minute until fragrant. Add minced garlic and sauté for another 30 seconds, stirring constantly to prevent burning.

   Tip: Cooking the garlic briefly prevents it from becoming bitter.

4. 4

   Add the fresh spinach to the skillet in batches, stirring and allowing each handful to wilt before adding more. This should take about 2-3 minutes total.

   Tip: Adding spinach gradually prevents overcrowding and promotes even wilting.

5. 5

   Season the spinach with the remaining salt and red pepper flakes if using. Create a slight well in the center of the spinach and arrange the seared chicken breasts on top.

   Tip: Placing chicken on the spinach keeps it elevated and prevents it from steaming.

6. 6

   Pour the vegetable broth around the chicken (not directly on it). Squeeze the lemon halves over the chicken and place them in the skillet.

   Tip: The broth creates steam to keep everything moist while roasting.

7. 7

   Transfer the skillet to the preheated oven and roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part with a meat thermometer.

   Tip: Using a meat thermometer ensures your chicken is perfectly cooked, not overcooked.

8. 8

   Remove from the oven and let rest for 3-4 minutes. Top with grated parmesan if desired, and serve directly from the skillet with the roasted lemon halves alongside.

   Tip: Resting allows juices to redistribute throughout the chicken for maximum tenderness.