Ingredients

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon lemon zest

4 chicken thighs

1 tablespoon fresh lemon juice

6 cups baby spinach

1 cup cherry tomatoes, halved

1/4 cup prepared basil pesto 

Directions

1. Combine salt, pepper and zest; sprinkle evenly over both sides of chicken.
2. Preheat oven to 425°F.
3. Heat a 12-inch cast-iron skillet over medium heat. Place chicken, skin side down, in pan. Cook 10 minutes, until skin crisps and browns.
4. Drain drippings from pan. Turn chicken skin side up. Transfer to oven, and bake 15 minutes, until chicken reaches 155°F when tested with a thermometer.
5. Transfer chicken to a plate; do not drain remaining drippings. Stir lemon juice into skillet. Toss spinach and tomatoes in hot pan until spinach wilts slightly. Place chicken on spinach mixture, and spread each thigh with 1 tablespoon pesto, and serve hot.