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
- Combine salt, pepper and zest; sprinkle evenly over both sides of chicken.
- Preheat oven to 425°F.
- 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.
- 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.
- 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.