Easy Spinach and Arugula Chicken

Easy Spinach and Arugula Chicken

Made  times
Christina 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 199 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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).



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 flavor...

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, s...

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 ...

Super simple recipe and taste good too!

I cooked it for one hour. It was swimming in juice. It was very very juicy. I'm not sure where all the juice comes from but it was good.

This recipe was fantastic! After trying the original, I put my own spin on it. I put seasoned salt and black pepper under the skin as well as on top. I also mixed garlic and crumbled feta in the...

From around the web