Easy Lemon Garlic Chicken

• Gluten free
• Paleo

• Meat

  • 2 lb Chicken thighs, boneless skinless

• Produce

  • 3 cloves Garlic
  • 1 Lemon, large
  • 1 cup Spinach, fresh
  • 5 sprigs Thyme, fresh
  • 1/2 Yellow onion, medium

• Canned Goods

  • 1 1/2 cups Chicken stock

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on lifeasastrawberry.com

Description

Ingredients

• 1 Tbsp. extra virgin olive oil
• 2 lb. boneless, skinless chicken thighs
• salt and pepper to taste
• ½ medium yellow onion, diced
• 3 cloves garlic, diced
• 5 sprigs fresh thyme
• 1 large lemon
• 1.5 cups chicken stock
• 1 cup fresh spinach, roughly chopped

Directions

• Preheat oven to 400 degrees F.
• Heat olive oil in a large, oven-safe pan (I like to use a wide, deep skillet) over medium heat.
• Season both sides of chicken with salt and pepper to taste.
• Place chicken thighs in the hot pan and sear for 4-5 minutes on each side until golden brown. Remove chicken to a plate and set aside, then return pan to stove over medium-high heat.
• Add onion and garlic to pan and saute until onion is translucent and has started to caramelize, about 4 minutes. If pan is looking a little dry, add another drizzle of olive oil to help the onion cook.
• Pull leaves off of thyme sprigs and add leaves to the onions, then season with salt and pepper.
• Squeeze all the juice out of the lemon. I like to squeeze juice into a separate bowl so I can make sure to pull out all of the seeds. Add lemon juice to onions and stir to combine.
• Add chicken stock and spinach to onions and stir to combine. Bring mixture to a simmer, then return seared chicken thighs to pan and spoon some of the broth over the top of them to help them stay moist.
• Place pan in 400 degree oven, uncovered, and cook 15-20 minutes more until chicken is cooked through. Serve immediately.