Looking for a super easy weeknight supper?! Look no further my friends! This sheet pan dinner is packed full of flavor and good-for-you ingredients. Oh! And the kids give it 10 thumbs up.
Enjoy!
Sheet Pan Butter Chicken Thighs with Potatoes and Spinach
Ingredients:
- 1/3 cup chicken broth or stock
- 1/4 cup unsalted butter, melted
- 2-3 garlic cloves, diced
- 3 tsp. Italian seasoning
- Pinch of sea salt and pepper (adjust to your tastes)
- 6 chicken thighs, boneless with skin on
- 1 medium yellow onion, sliced
- 1 small red onion, sliced
- 1 lb. red potatoes, peeled and quartered
- 1 package baby spinach leaves
Directions:
- Preheat oven to 400
- Combine together the butter, broth (or stock), garlic and Italian seasoning together in a bowl.
- Place chicken on the baking sheet and arrange the potatoes all around the chicken. Toss 1/2 cup of sauce through the chicken and potatoes, and season well with salt and pepper.
- Bake in preheated oven for 20 minutes or when potatoes just start to become golden.
- Carefully remove baking tray from the oven and sprinkle spinach over and around the chicken and potatoes. Pour the remaining garlic herb butter sauce over the everything, toss well and return to the oven for another 10-15 minutes (or until chicken is cooked through (no longer pink in the middle) and potatoes are for tender).
- Serve immediately with pan juices.