Recipe by Christina
"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."
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baby spinach leaves
bone-in chicken thighs with skin
This was SO delicious. I did tweak the recipe a bit - before I stuffed the thighs, I drizzled the greens/garlic with a little olive oil and mixed in some grated parmesan. The result was a flavorful, juicy piece of chicken. Yum!
I really enjoyed this chicken! Hubby is traveling, so I was looking for smaller portion recipes. I made two chicken thighs and wow, very impressive! You can really stuff a lot under the skin, so don't be afraid of the amounts! I think next time I might rub some seasoned salt under the skin and all over the chicken. 1/4 tsp was a bit much for my taste for just sprinkling on the top. This would make a nice meal for company, since it looks impressive but takes very little effort. Thanks for the great recipe!
OMG...this is one of the easiest and quickest-prep dishes I have ever made! Love, love, loved it! I used all spinach because I didn't have any arugula. Before stuffing the chicken, I drizzled a bit of EVOO on the spinach, added garlic and Parmesan to it, then mixed well to coat the spinach. I lightly sprinkled the stuffed breast with seasoned salt and black pepper. The chicken was moist, the skin was crisp, and my husband loved it! He thought it belonged in a restaurant. It was so good and EASY! We will be making this again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Spinach and Arugula Chicken
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 107
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