Ingredients Meat & Poultry Chicken Chicken Breast Recipes Pan-Roasted Chicken with Spinach and Smashed Potatoes 3.9 (10) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 27, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 Seven simple ingredients are the building blocks for this pan-roasted chicken dish. Ingredients 1 ½ pounds Yukon gold potatoes, cut into 1-inch pieces 4 bone-in, skin-on chicken breasts (6 to 8 ounces each) Coarse salt and ground pepper 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 Fresh lemon juice Directions Preheat oven to 450 degrees. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, 15 minutes. Meanwhile, season chicken with salt, pepper, and thyme. In a large ovenproof skillet, heat 1 teaspoon olive 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 remaining 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, pepper, and lemon juice. Serve chicken with shallots, potatoes, and spinach. Rate it Print