Chicken, Potato, And Tomato Skillet

• Gluten free

• Meat

  • 1 1/4 lb Chicken thighs, boneless

• Produce

  • 2 Baking potatoes
  • 6 Garlic cloves
  • 1/2 Lemon, Juice of
  • 1/4 tsp Oregano, dried
  • 1 Shallot, large
  • 9 oz Spinach, fresh

• Canned Goods

  • 1/3 cup Chicken broth

• Condiments

  • 1 1/2 cups Marinara sauce

• Baking & Spices

  • 1/2 tsp Red-pepper flakes, dried hot
  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on theresacookinmykitchen.com

Description

Ingredients

• 1-1/4 lb. boneless chicken thighs
• 2 baking potatoes, unpeeled, cut into 1-inch pieces
• 3 Tbs extra-virgin olive oil
• sea salt and black pepper
• 1 large shallot, sliced
• 6 garlic cloves, smashed
• 9 oz fresh spinach
• 1-1/2 cups marinara sauce (either homemade or store-bought)
• juice of ½ a lemon
• ¼ tsp dried oregano
• ⅓ cup chicken broth
• ½ tsp dried hot red pepper flakes

Directions

• Preheat oven to 375°F.
• Season the chicken with salt and pepper.
• In a medium oven-proof skillet with sides, heat the oil over medium heat. Add the potatoes and cook, stirring occasionally, until they start to get a little color, about 5-minutes.
• Remove the potatoes to a plate and add the chicken to the pan, stirring until the chicken begins to color.
• Add the potatoes back to the pan.
• Next, add the shallot, garlic, and spinach, and stir until the spinach is wilted, about 1-minute. (You may have to add the spinach a little at a time in order to fit it all in the skillet.)
• Pour the marinara sauce into the skillet.
• Stir in the lemon juice, chicken broth, oregano, and red pepper flakes.
• Bake the skillet in the oven about 40 minutes or until the chicken and potatoes are cooked through.
• Enjoy!