Chicken, Spinach, and Potato Hash

Chicken, Spinach, and Potato Hash

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


  • 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


  1. 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.

  2. 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.

  3. 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.

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