Easy Spinach and Arugula Chicken

4.5

(24)

21 Reviews

9 Photos

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.

Submitted by Christina

Updated on January 14, 2022

9

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hr

Servings:

1

Yield:

1 serving

Jump to Nutrition Facts

Ingredients

½ cup baby spinach leaves
½ cup arugula
1 clove garlic, slivered
1 bone-in chicken thighs with skin
¼ teaspoon seasoned salt

Directions

Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
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).

Nutrition Facts (per serving)

199	Calories
12g	Fat
2g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 1
Calories 199
% Daily Value *
Total Fat 12g	15%
Saturated Fat 3g	17%
Cholesterol 71mg	24%
Sodium 308mg	13%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	2%
Total Sugars 0g
Protein 20g	40%
Vitamin C 7mg	7%
Calcium 50mg	4%
Iron 2mg	9%
Potassium 307mg	7%

* 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.

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