Chicken, Spinach, and Potato Hash

Name: Chicken, Spinach, and Potato Hash
Ingredients: 2 bone-in, skin-on chicken breasts (6 to 8 ounces each); 6 teaspoons olive oil; Coarse salt and ground pepper; 2 teaspoons fresh thyme leaves; 1.5 pounds Yukon gold potatoes, cut into ¾-inch pieces; 2 large shallots, diced small; 2 garlic cloves, minced; 0.5 pound spinach, trimmed, washed, and coarsely chopped; Fresh lemon juice

3.7

(147)

1 Review

By

Martha Stewart Editors

Updated on January 22, 2021

Servings:

4

Seven simple ingredients are the building blocks for this hearty—and protein packed—chicken and potato hash.

Ingredients

2 bone-in, skin-on chicken breasts (6 to 8 ounces each)
6 teaspoons olive oil
Coarse salt and ground pepper
2 teaspoons fresh thyme leaves
1 ½ pounds Yukon gold potatoes, cut into ¾-inch pieces
2 large shallots, diced small
2 garlic cloves, minced
½ pound spinach, trimmed, washed, and coarsely chopped
Fresh lemon juice

Directions

Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and thyme. Roast until cooked through, 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces.
Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes; drain.
In a large skillet, heat remaining 4 teaspoons oil over medium-high. Add shallots and cook, stirring, until softened, 3 minutes. Add garlic and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 tablespoons water, scraping up browned bits from pan with a wooden spoon. Cook, stirring often, until potatoes are golden brown, 5 minutes. Add chicken and spinach and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and lemon juice.