Thursday, July 15, 2010

pan-roasted chicken with smashed potatoes and spinach... 45 minutes

the goods:

1 pound Yukon Gold potatoes, cut into 1-inch pieces
2 bone-in, skin-on chicken breasts
2 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 large shallots, quartered
1 tablespoon grated lemon zest
2 garlic cloves, thinly sliced
1 pound spinach, trimmed and washed

Preheat oven to 450 degrees. In a large saucepan, bring potatoes to a boil in salted water and cook until potatoes are tender when pierced with a knife, 15 minutes.

Meanwhile, season chicken breasts with salt, pepper, and thyme leaves. In a large ovenproof skillet, heat 1 teaspoon oil over medium-high. Cook chicken, skin side down, until golden and crisp, 5 minutes. Flip, then add shallots; cook until chicken is browned, 5 minutes. Flip shallots, then transfer skillet to oven. Roast until chicken is cooked through, 15 minutes.

Reserve 3/4 cup cooking water from potatoes. Drain potatoes and return to pan. Add 2 teaspoons oil, lemon zest, and reserved cooking water; season with salt and pepper and roughly mash.

Transfer chicken and shallots to a platter and heat skillet over medium. Add 1 teaspoon oil and garlic, and stir until fragrant, 30 seconds. Gradually add spinach and toss until wilted, 3 to 5 minutes. Season to taste with salt and pepper.

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