Greek Garlic Chicken & Potatoes with Sautéed Lemon Spinach

Directions

1. Preheat the oven to 425°F.
2. Rinse and dry the produce. Slice the potatoes into ¼-inch rounds and transfer them to a baking sheet. Peel and mince the garlic, then add it to the sheet with the potatoes along with olive oil, oregano, salt, and pepper; toss to coat and spread in an even layer.
3. Place the sheet in the oven and bake for 6–8 minutes while you prep the chicken.
4. Pat the chicken dry and cut it in half horizontally to form thin fillets. Season both sides with salt and pepper.
5. When the pan is hot, add a little oil and sear the chicken until browned, about 2 minutes per side; the centers will not be fully cooked yet.
6. Remove the sheet from the oven and nestle the seared chicken on top of the potatoes. Squeeze half of the lemon over the chicken and potatoes, then return to the oven and continue baking until the potatoes are tender and the chicken is cooked through, 12–15 minutes.
7. While the oven finishes, heat a skillet over medium-high heat. Add a small amount of oil, then add the spinach in handfuls, allowing each batch to wilt before adding more. Squeeze the remaining lemon over the greens, and season with salt and pepper; stir to combine.
8. To serve, divide the potatoes, chicken, and spinach among plates.