Easy Spinach and Arugula Chicken

Easy Spinach and Arugula Chicken

5
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."

Ingredients

1 h servings 199 cals
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Nutrition

  • 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

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Directions

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  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).

Reviews

5

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 ...

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...