Lemon Herb Chicken with Roasted Potatoes and Spinach
A bright and satisfying chicken dish featuring pan-seared lemon-herb chicken, tender roasted potatoes, and wilted spinach.
Ingredients
- Chicken500 g
- Potatoes500 g
- Spinach200 g
- Lemon1 pc
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Per serving
Estimate750 kcal · 85.4g protein · 46.1g carbs · 23.2g fat
CulinaX isn't medical advice. Check with a doctor or dietitian before big changes to what you eat, especially if you have a health condition.
Method
- 01
Preheat your oven to 2000C (4000F).
- 02
Wash and cut the potatoes into 2-3 cm cubes. Toss them with a tablespoon of olive oil, a good pinch of salt, and a grind of pepper on a baking sheet. Roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.
- 03
While the potatoes are roasting, cut the chicken into bite-sized pieces. Season the chicken well with salt and pepper.
- 04
About 10 minutes before the potatoes are done, heat a large pan over medium-high heat with a tablespoon of olive oil. Add the chicken and cook for 6-8 minutes, stirring occasionally, until it's cooked through and lightly browned.
- 05
Remove the chicken from the pan and set aside. Add the spinach to the same pan. Cook for 1-2 minutes, just until it wilts down. Squeeze in the juice of half the lemon and stir.
- 06
Return the chicken to the pan with the spinach. Toss everything together.
- 07
Serve the chicken and spinach alongside the roasted potatoes. You can cut the remaining half lemon into wedges for serving.
- 08
Sage says: Ensure your pan is hot enough for the chicken to sear and not just steam, giving it a good color.
Cook with what you have.
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