Ingredients
Units
Scale
- 3 whole chicken quarters
- 1 1/2 tsp paprika
- 1 1/2 tsp black pepper, divided
- 1 tsp garlic powder
- 1 1/2 tsp ground thyme, divided
- 1/2 tsp sea salt, divided
- 1/4 cup all-purpose flour
- 3 tbsp of olive oil
- 3 tbsp butter
- 2 tbsp minced garlic
- 10 oz cherry tomatoes
- 15 oz fresh organic leaf spinach
- 1 1/2 cup heavy whipping cream
- 1 cup parmesan cheese, grated
- 1 tsp oregano
- 1 tsp parsley flakes
- 1/2 tsp onion powder
Instructions
- Preheat oven to 400°F.
- Cut the chicken leg quarters at the joint to separate the drumstick (leg) from the thigh. Season both sides with paprika, 1 teaspoon black pepper, garlic powder, 1/2 teaspoon ground thyme, and 1/4 teaspoon sea salt. Coat evenly with flour.
- Heat a large skillet over medium heat. Add olive oil and cook the chicken, skin-side down, for 5-7 minutes, until the fat renders and the top is golden brown. Flip and cook for 3 more minutes. Remove from the pan and set aside.
- Add butter and garlic to the pan and cook for 1 minute. Add the cherry tomatoes to the skillet and cook for 1 minute, then add the spinach. Cook the spinach until it begins to wilt.
- Add heavy cream, Parmesan cheese, oregano, parsley flakes, 1 teaspoon ground thyme, onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon sea salt, stirring until fully combined. Lower the heat to medium-low and cook for 3-4 minutes. Add chicken back into the pan.
- Bake uncovered for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
Nutrition
- Calories: 804
- Sugar: 1.7g
- Sodium: 592mg
- Fat: 58.6g
- Carbohydrates: 7.2g
- Fiber: 2.1g
- Protein: 62.4g
- Cholesterol: 323mg