Easy Spinach and Arugula Chicken |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Arugula was on sale and I wanted to find new ways to use it. This became a quick favorite. I've found that there's no need to preheat the oven; a little longer cooking time produces a juicy thigh with crispy skin. Ingredients:
1/2 cup baby spinach leaves |
1/2 cup arugula |
1 clove garlic, slivered |
1 bone-in chicken thighs with skin |
1/4 teaspoon seasoned salt |
Directions:
1. Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
2. Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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