5-Ingredient Lemon Chicken with Spinach
Total Time: 2 hr 25 min
1 pound boneless skinless chicken thighs, trimmed, each cut in half
Combine the lemon zest, lemon juice, 1 tablespoon olive oil, garlic, oregano and ground black pepper in a container large enough to hold the chicken. Coat the chicken in the marinade. Cover and refrigerate for at least a couple of hours, up to overnight.
When ready to cook, sprinkle the chicken with 1/4 teaspoon salt. Heat a large saute pan on medium-high heat and add 2 teaspoons olive oil. When the oil is hot, add the chicken and garlic tightly in a single layer to make it all fit. Cook chicken until lightly browned on one side, about 6 minutes, reducing heat to medium after a couple of minutes. Turn and cook through, about 3 minutes. Transfer chicken to a plate. Add the spinach and immediately turn off the heat, then toss with tongs occasionally while “mopping up” the browned bits from the bottom of the pan to collect the flavor, until the spinach wilts, about 1 minute.